Breakfast Casserole

Submitted by Chef #685382

"Sausage and eggs, but with an added twist from a can of rotel and cream of mushroom soup."

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Serves: 10-12

ingredients

• 10 slices bread, cubed
• 2 lbs sausage, browned and crumbled
• 3 cups grated cheddar cheese
• 9 eggs
• 1 cup milk
• 1 (10 ounce) can ro*tel diced tomatoes and green chilies
• 1 (10 3/4 ounce) can Campbell's Cream of Mushroom Soup
• 1⁄2 cup milk

directions

1. Spray baking dish with cooking spray to prevent sticking.
2. Layer the bread, sausage and cheese in a 9x13 baking dish.
3. Beat together eggs and 1 cup milk and pour over cheese/sausage.
4. Pour the can of rotel over the cheese/sausage.
5. Cover and refrigerate overnight.
6. In the morning stir together the mushroom soup and 1/2 c milk.
7. Pour over casserole dish.
8. Bake at 375 for 1 hour.
9. Test the middle to make sure the eggs have set.