Description
This delicious egg casserole is unlike any I have ever had. And bonus: you make it the night before!
Ingredients
- 1 pound Bulk Breakfast Sausage
- 8 slices Wheat Bread
- 2-½ cups Shredded Cheese
- 5 whole Eggs
- 2 cups Milk
- ⅛ teaspoons Salt
- ¼ teaspoons Dry Mustard
- 1 can (10.75 Oz. Size) Cream Of Mushroom Soup
- ¼ cups Water
Preparation
Brown sausage in a skillet over medium heat. Once it’s browned, drain off the grease and set sausage aside. Cube bread. In a 9×13 pan layer the bread, sausage and cheese.
Mix eggs, milk and seasonings and pour it over the cheese. Mix the cream of mushroom soup with the water and spread it on top of the casserole. Cover and refrigerate overnight.
The next morning, bake for 1 hour at 300ºF or until set. Let cool 20 minutes before cutting into squares.
Enjoy! This is amazing!
