Breakfast The Night Before

Pork
Breakfast The Night Before
24
8
300
100

Ingredients

  • 1 pound bulk pork sausage (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

Directions

  1. 1Cook 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.
  2. 2Heat 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.
  3. 3Serves 8.
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NutritionView more

300Calories
Sodium24%DV570mg
Fat25%DV16g
Protein33%DV17g
Carbs7%DV20g
Fiber2%DV<1g

PER SERVING *

Calories300Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat8g40%
Trans Fat
Cholesterol145mg48%
Sodium570mg24%
Potassium300mg9%
Protein17g33%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate20g7%
Dietary Fiber<1g2%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.