Breakfast The Night Before

8 Servings
100% would make this recipe for Breakfast The Night Before again.

A good addition to a brunch buffet or as a holiday breakfast.

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Breakfast The Night Before Ingredients

1 pound bulk fresh pork sausage, seasoned as desired	2 1/2 cups milk
8 slices bread cubed	3/4 teaspoon dry mustard
2 cups cubed Cheddar cheese (8 ounces)	1 10 3/4-oz. can condensed or golden cream of mushroom soup
4 eggs	1/2 cup milk

Instructions for Breakfast The Night Before

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-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 8-24 hours.

Heat oven to 300 degrees F. 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.

Main Ingredient: PorkCuisine: American