Fry sausage and cut into bite-size pieces. Arrange bread in greased 9x13 inch pan. Cover with cheese. Scatter sausage over cheese. Beat eggs with milk and mustard and add mushrooms. Pour over top. Cover and refrigerate overnight. Let stand at room temperature for 1 hour. Dilute soup with milk and pour over top. Dot with butter. Bake at 325 degrees for 1 hour. (Place a cookie sheet on lower oven shelf to catch spills.) NOTES: Makes 6 servings. Posted: 7/25/2005
This is a different version of a breakfast cassarole I've made for years. I like the mushroom soup variation this adds. I would add softened (saute'd) onions and garlic for a deeper flavor set. Would like to try a version using Habanero pepper as well since I'm pretty well a ChiliHead!!!
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 6|
|Calories from Fat: 731 (67%)|
|Amt Per Serving||% DV|
|Total Fat 81.3g||108 %|
|Saturated Fat 33.3g||166 %|
|Monounsaturated Fat 31.2g|
|Polyunsanturated Fat 9g|
|Cholesterol 883.7mg||272 %|
|Sodium 1789.6mg||62 %|
|Potassium 868.3mg||23 %|
|Total Carbohydrate 24.1g||7 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 22.3g|
|Protein 63.5g||91 %|
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Calories per serving: 1087
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