Egg and Sausage Brunch
From mbeards2 15 years agoIngredients
- 12 slices of white bread, not too fresh shopping list
- 1 1/2 pounds of sausage links (NOT the brown-and-serve kind!) shopping list
- 6 eggs shopping list
- 3/4 pound of cheddar cheese, grated shopping list
- 2 1/2 cups of milk shopping list
- 1 teaspoon of dry mustard shopping list
- 1 teaspoon of salt shopping list
- 1/4 teaspoon of pepper shopping list
- 1 can of cream of mushroom soup shopping list
- 1/2 cup milk shopping list
- 1 4-oz can of mushroom slices, drained shopping list
How to make it
- Cut the bread into 1-inch cubes.
- Put the bread into a buttered 9x13-inch casserole or baking dish.
- Brown the sausage, cool, and cut into 1/2-inch pieces and mix into the bread.
- Mix together, the eggs, 2 1/2 cups of milk, salt, pepper, mustard; pour over the bread and sausage, sprinkle with the grated cheese evenly over the top.
- Mix the soup with the 1/2 cup of milk and spread over the top of the casserole.
- Sprinkle the mushrooms over the top of the casserole.
- Cover with foil or plastic wrap and leave it sit over night in the refrigerator.
- Bake, uncovered for 45 minutes at 350F.
- Turn down the heat to 300F and bake for another 30 minutes.
- Check it to make sure it isn't getting too brown.
- Remove when golden.
- Serve with fruit cups and/or sweet rolls.
- NOTES-For freezing: Put the casserole directly into the freezer after it has set over night. For baking-remove from the freezer and bake at 350F for 1 1/2 hours. Turn down the heat to 300 and continue baking until it is lightly browned.
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