Egg & Sausage Casserole
Egg and Sausage Casserole recipe
Yield
8 servingsPrep
10 minCook
1 hrsReady
26 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
|
|
| 1 | pound |
sausage
|
|
| 2 | cups |
cheese
grated |
|
| 6 | large |
eggs
lightly beaten |
|
| ½ | cup |
milk
|
|
| 1 ¼ | teaspoons |
dry mustard
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 ½ | cups |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | slices |
bread
|
|
| 453.6 | g |
sausage
|
|
| 473 | ml |
cheese
grated |
|
| 6 | large |
eggs
lightly beaten |
|
| 118 | ml |
milk
|
|
| 6.3 | ml |
dry mustard
|
|
| 1 | can |
cream of mushroom soup
|
|
| 355 | ml |
milk
|
|
Directions
Trim crusts from bread. Place in a 13x9 inch Pyrex dish.
Cook sausage until red is gone. Drain on paper towel. Put sausage on top of bread.
Place cheese on top of sausage.
Mix eggs, ½ cup milk and dry mustard and pour over cheese.
Cover and refrigerate for 24 hours.
Mix soup with 1½ cups milk and pour over casserole.
Bake at 300F for 1½ hours.
May be frozen.
