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Ingredients
US|METRIC
8 SERVINGS
- 1 lb. bulk pork sausages (seasoned as desired)
- 8 slices bread (cubed)
- 2 cups cheddar cheese (cubed)
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp. dry mustard
- 10.75 oz. 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.
NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories300Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat8g40% |
Trans Fat |
Cholesterol145mg48% |
Sodium570mg24% |
Potassium300mg9% |
Protein17g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber<1g2% |
Sugars7g |
Vitamin A8% |
Vitamin C2% |
Calcium40% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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