Breakfast The Night Before

This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast.

Yield

8 servings

Ingredients

1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk

Directions

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 13 x 9-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.

Preheat oven to 300°F (149°C). Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet.

Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

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