Sausage, Cheese, & Egg Casserole
Yield
6 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | cups |
croutons
herb-seasoned |
|
| 2 | cups |
cheddar cheese, very old, sharp
grated |
|
| 1 ½ | pounds |
sausage, bulk
mild |
|
| 2 ½ | cups |
milk
|
|
| ¾ | teaspoon |
dry mustard
|
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| ½ | cup |
milk
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.8 | l |
croutons
herb-seasoned |
|
| 473 | ml |
cheddar cheese, very old, sharp
grated |
|
| 680.4 | g |
sausage, bulk
mild |
|
| 591 | ml |
milk
|
|
| 3.8 | ml |
dry mustard
|
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | can |
cream of mushroom soup
|
|
| 118 | ml |
milk
|
|
| 4 | large |
eggs
|
|
Directions
Place croutons on bottom of greased casserole, top with 1½ cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next day, dilute soup with ½ cup milk.
Pour over and spread remaining ½ cup of cheese on top.
Bake at 300℉ (150℃). for 1½ hours.
