This delicious breakfast casserole with sausage and cream of mushroom soup is the perfect start to any morning.
Ingredients
- breakfast sausage: 1 pound
- eggs: 6 piece
- 1/2 cups milk: 2 piece (divided)
- dry mustard powder: 0.75 tsp
- salt: 0.5 tsp
- slices bread: 8 piece (cubed)
- cheddar cheese: 4 cups (shredded)
- condensed cream of mushroom soup: 1 can (10.5 ounce can)
Metric Conversion
Stages of cooking
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Grease a 9x13-inch baking dish.
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Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
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While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
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Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
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When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
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Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
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Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.
