Breakfast Casserole
Ready In: 2 hrs 10 mins
Serves: 8
Ingredients
- 3 cups seasoned croutons
- 2 cups shredded cheddar cheese
- 2 lbs pork sausage
- 6 eggs
- 1 teaspoon dry mustard
- 2 1⁄4 cups milk
- 1 (4 ounce) can sliced mushrooms
- 1 (10 ounce) can cream of mushroom soup
- 1⁄2 cup half-and-half
Directions
- Cook sausage in skillet, breaking up into bite size pieces; drain well.
- Spray 9x13 casserole dish with non-stick cooking spray. Place croutons in dish spreading evenly over bottom.
- Top with cheese, crumble drained sausage over cheese. Drain & reserve mushroom liquid, place mushrooms over sausage.
- In medium mixing bowl, beat eggs, dry mustard, milk & mushroom liquid. Pour over casserole.
- Cover and refrigerate overnight.
- In the morning, remove casserole from refrigerator, discard cover. Preheat oven to 350 degrees.
- Mix the soup with 1/2 cup half and half. Pour over casserole and bake for 1-1/2 hours.
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