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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast. Ingredients:
8 slices bread, cubed |
3/4 pound shredded cheddar cheese |
1-1/2 pounds bulk pork sausage or johnsonville® mild ground italian sausage |
4 eggs |
2-1/2 cups milk |
1 tablespoon prepared mustard |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1/4 cup chicken broth |
Directions:
1. Place bread cubes in a greased 13-in. x 9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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