Results 1 to 1 of 1
Thread: Breakfast The Night Before
01-01-2009, 07:42 PM #1
- Join Date
- Aug 2008
- outside Philadelphia, PA
- Blog Entries
Breakfast The Night Before
1 pound bulk, fresh pork sausage, mild or spicy-hot as desired
8 slices bread, cubed
2 cups cubed cheddar cheese (8 ounces)
4 large eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75-ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.
Grease 9 x 13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle sausage over cheese.
Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.
Heat oven to 300°F (150°C).
Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet.
Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Makes 8 servings.