Breakfast The Night Before
A good addition to a brunch buffet or as a holiday breakfast."This really is a great recipe. So great that I forgot to make it the night before so I made it the morning of. It turned out great. Definitely put a pan below your baking dish. It takes a bit longer to bake if you do it the morning of but it turned out delicious! Also I used cream of chicken and mushroom and it was wonderful. " - Eveningwalk
Yield: 8 Ready in 45 minutes
favorite of 247 people 134 people want to try
Verified by stevemur
Breakfast The Night Before Preparation
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.
Republished with Permission, National Pork Council
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