Breakfast Sausage Casserole

Recipe From: Kathy Weston

Prep time:20 minutes

Cook time:1 hour 40 minutes

Ingredients

Overnight Setup

• 1 lb Breakfast Sausage
• 8 Slices Bread, Cubed
• 4 Cups Shredded Cheddar Cheese
• 6 Eggs
• ½ Tsp Salt
• ¾ Tsp Dry Mustard Powder
• 2 Cups Milk
• Diced Onion

Next Day Bake

• ½ Cup Milk
• 10.75 oz Can of Cream of Mushroom Soup

Directions

Overnight Setup

1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Dice Onions, cook in medium skillet until softened.
3. Grease a 9×13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage, onions, and cheddar cheese over top.
4. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes.  Cover the refrigerate overnight.

Next Day Bake

1. Preheat the oven to 300° Whisk together the cream of mushroom soup and ½ cup milk; pour over the casserole.
2. Bake in the preheated oven until firm and golden brown, about 1 ½ hours.