Sausage and Egg Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Breakfast casserole from Southern Living August 2007 Ingredients:
8 sourdough bread slices |
12 oz. sausage |
2 1/2 cups 2% milk |
4 large eggs |
1 tablespoon dijon mustard |
1/2 cup buttermilk |
10 3/4 oz. cream of mushroom soup |
1 cup (4 oz.) shredded sharp cheddar cheese |
Directions:
1. 1. Divide bread cubes evenly among 10 (8- to 10-oz.) ovenproof coffee mugs coated with cooking spray, placing in bottom of mugs. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture in mugs.
2. 2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with Cheddar cheese. Place coffee mugs on a baking sheet.
3. 3. Bake at 350° for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.
4. Note: Unbaked mugs of casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
5. Sausage-and-Egg Casserole: Omit coffee mugs. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Proceed as directed, increasing bake time to 1 hour or until casserole is set. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
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