Mini Sausage and Egg Casseroles

By lisajesselson

Ingredients

• Makes 10 servings
• 8 (1 1/2 oz.) slices sourdough bread cut into 1/2" cubes
• vegetable cooking spray
• 1 (12oz.) package fully cooked sausage patties, chopped
• 2 1/2 cups 2% milk
• 4 large eggs
• 1 Tbs. Dijon mustard
• 1/2 cup buttermilk
• 1 (10 3/4oz.) can cream of mushroom soup
• 1 cup shredded cheddar

Preparation

Step 1

divide bread cubes evenly among 10 ovenproof coffee mugs coated with cooking spray
top evenly with sausage
whisk together 2 1/2 cups milk, eggs, and Dijon
pour evenly over bread mix
whisk together buttermilk, and cream of mushroom
spoon over egg mix
sprinkle with cheddar
place mugs on baking sheet
bake at 350 for 25-30 min. or until set and puffed
serve immediately

Note:
unbaked batter can be made, covered in plastic wrap, covered in foil and frozen up to 1 month
thaw overnight in fridge
bake as directed

Casserole:
omit coffee mugs
arrange bread in 2 lightly greased 8" baking dishes, or 1 lightly greased 13x9" baking dish
proceed as directed
increase baking time 1 hr. or until set