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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I developed this recipe to serve at breakfast to the guests at my bed and breakfast.âDebrah Mosimann, Lititz, Pennsylvania Ingredients:
8 to 10 slices bread, torn in pieces |
5 eggs |
2 cups milk, divided |
1/2 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound bulk pork sausage |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted or 1 cup thick homemade white sauce with 1/2 cup sauteed mushrooms |
1/2 cup shredded gruyere cheese |
1/2 cup shredded emmenthaler swiss cheese |
Directions:
1. Arrange bread in an ungreased 13-in. x 9-in. baking dish. Whisk together the eggs, 1-1/2 cups milk and seasonings; pour over bread and set aside.
2. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Spoon over bread. Combine the soup, cheeses and remaining milk; spread over sausage.
3. Bake, uncovered, at 350° for 45-50 minutes or until the top is puffed and center appears set. Let stand for 5 minutes before serving. Yield: 6-8 servings.
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