Sausage Breakfast Casserole |
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Prep Time: 35 Minutes Cook Time: 50 Minutes |
Ready In: 85 Minutes Servings: 10 |
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A quick and easy breakfast casserole that uses croutons so the bread is already cubed for you. This recipe is from my new favorite casserole cookbook. Ingredients:
1 1/2 lbs bulk pork sausage or 1 1/2 lbs italian sausage |
2 1/2 cups seasoned croutons |
2 cups cheddar cheese, 8 ounces shredded |
2 1/2 cups milk |
4 eggs |
1/4 teaspoon dry mustard |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2 cup milk |
Directions:
1. In a large skillet cook sausage until brown, drain.
2. Lightly grease a 3 quart rectangular baking dish and spread croutons evenly in bottom.
3. Sprinkle 1 cup of shredded cheese over croutons and top with sausage.
4. In a large bowl add 2 1/2 cups milk, eggs, and dry mustard. Whisk together well and carefully pour over layers in baking dish.
5. In a small bowl combine cream of mushroom soup and 1/2 cup milk, whisk well and spoon evenly over mixture in baking dish.
6. Cover with plastic wrap and chill for 2 hours or overnight.
7. Bake in a 325 degree oven, uncovered for 45 minutes.
8. Sprinkle with remaining cheese and bake for approximately 5 to 10 minutes longer or until a knife inserted in the middle comes out clean.
9. Let stand for 10 minutes before serving.
10. Chill time is not included in prep and cooking time.
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