Overnight Egg Casserole

Name: Overnight Egg Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 8 slices bread, cubed; 3/4 lb shredded cheddar cheese; 1 1/2 lbs pork roll of pork sausage or 1 1/2 lbs Italian sausage; 4 large eggs; 2 1/2 cups milk; 1 tablespoon prepared mustard; 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted; 1/4 cup chicken broth

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Recipe by queen_jane

When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast. from tasteofhome.com

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READY IN: 1hr 5mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

8

slices bread, cubed
³⁄₄

lb shredded cheddar cheese
1 ¹⁄₂

lbs pork roll of pork sausage or 1 1/2 lbs Italian sausage
4

large eggs
2 ¹⁄₂

cups milk
1

tablespoon prepared mustard
1

(10 3/4 ounce) can condensed cream of mushroom soup, undiluted
¹⁄₄

cup chicken broth

DIRECTIONS

1. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

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