Breakfast The Night Before

Name: Breakfast The Night Before
Total time: 6000 s
Yield: 8 servings
Ingredients: 1 pound bulk pork sausages seasoned as desired; 8 slices bread cubed; 2 cups cheddar cheese cubed; 4 eggs; 2 1/2 cups milk; 3/4 teaspoon dry mustard; 10 3/4 ounces cream of mushroom soup OR golden mushroom soup; 1/2 cup milk

Pork

8Ingredients

┅Calories

100Minutes

Ingredients

servings:

1 pound bulk pork sausages (seasoned as desired)
8 slices bread (cubed)
2 cups cheddar cheese (cubed)
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
10 3/4 ounces cream of mushroom soup (OR golden mushroom soup)
1/2 cup milk

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Directions

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.

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