The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/5764/Breakfast_the_Night_Before
Breakfast the Night Before
Yield: 8 servings
Ingredients
| 1 |
pound |
bulk, fresh pork sausage, seasoned as desired
|
|
|
| 8 |
slices |
bread, cubed
|
|
|
| 2 |
cups |
(8 oz.) cubed cheddar cheese
|
|
|
| 4 |
|
eggs
|
|
|
| 2-1/2 |
cups |
milk
|
|
|
| 3/4 |
teaspoon |
dry mustard
|
|
|
| 1 |
can |
(10-3/4 oz.) condensed or golden cream of mushroom soup
|
|
|
| 1/2 |
cup |
milk
|
|
|
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 blended. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 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.
Please note that some ingredients and brands may not be available in every store.
The Markets LLC Recipes
https://www.themarketswa.com/Recipes/Detail/5764/Breakfast_the_Night_Before