Breakfast the Night Before
1 lb. bulk, fresh pork sausage, seasoned
as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese (8 oz.)
4 eggs
2-1/2 cups milk
3/4 tsp. dry mustard
1 can (10-3/4 oz.) condensed or golden cream of mushroom
soup
1/2 cup milk |
Cook sausage in large skillet until brown,
breaking up with wooden spoon; drain. Pat sausage dry with
paper towels. Grease 9x13-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 8–24 hours. Heat oven to 300 degrees F. 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. Serves 8.
