- 1 lb. bulk, fresh pork sausage, seasoned as desired
- 8 slices bread, cubed
- 2 s Cheddar cheese, cubed (8 ozs.)
- 4 eggs
- 2 1/2 s milk
- 3/4 teaspoon dry mustard
- 1 (10 3/4) oz. can condensed or golden cream of mushroom soup
- 1/2 milk
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9×13-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 8 to 24 hours.
Heat oven to 300°. 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 10 minutes before serving.
For quick breakfast warm-ups, bake these ahead and refrigerate or freeze in individual servings to reheat in microwave or toaster oven.
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