Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a great brunch casserole. It needs to be refrigerated overnight so plan accordingly.

Ingredients Nutrition

Directions

  1. Alternate first 3 ingredients in layers in greased 9x13 pan.
  2. Blend eggs, dry mustard and 2 1/2 cups milk.
  3. Pour over mixture in pan.
  4. Mix remaining ingredients and pour over other mixture in pan.
  5. Refrigerate overnight.
  6. Bake at 300 for 1 1/2 to 2 hours.
  7. (May be frozen and then baked).

Reviews

(1)
Most Helpful

I made this for our Mother's Day Brunch and it was very well received by all, especially my picky 7-year-old son. Everyone had second helpings until it was all gone. The only recommendation I would make would be to omit the extra salt or use a low-sodium soup because between the salt of the sausage, the half teaspoon, and the soup, it was a little salty for me and one or two others. That didn't stop us from enjoying it, though! Many thanks, Mommyoffour.

Yogi Mom May 11, 2008

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