This dish is made easier by mixing it the
night before. A good addition to a brunch buffet or as a holiday
breakfast.
Breakfast The Night Before
- 1 pound bulk, fresh pork sausage, mild
or spicy-hot as desired
8 slices bread, cubed
2 cups cubed cheddar cheese (8 ounces)
4 large eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75-ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
- Cook sausage in large skillet until brown,
breaking up with wooden spoon; drain. Pat sausage dry with paper
towels.
- Grease 9 x 13-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 to 24 hours.
- Heat oven to 300°F (150°C).
- 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.
Makes 8 servings.
Nutrition Facts: Calories 448, Protein
24 grams, Fat 30 grams, Sodium 1153 milligrams, Cholesterol 175
milligrams, Saturated Fat 13 grams, Carbohydrates 20 grams, Fiber
1 grams.
Recipe and photograph provided courtesy
of Pork, The Other White Meat.
