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Breakfast Sausage Casserole

Source of Recipe

Shanny


List of Ingredients

2 cups plain bread cubes (I cubed my whole wheat bread)
1½ cups grated cheddar cheese
1 pound bulk sausage, cooked & crumbled (Jimmy Dean sage)
4 jumbo eggs
1 cup cream
1/4 tsp. salt
dash of pepper
1/2 tsp. dry mustard (for more mustardy taste, use 2 or 3 tbsp. prepared mustard)

TOPPING:
1/2 cup grated cheddar cheese
1 can mushroom soup
1/4 to 1/2 cup cream


Recipe

Layer bread cubes in bottom of 7x11 lightly greased baking dish. Add layer of cheese followed by the sausage.

Beat together eggs, cream, salt, pepper and mustard; pour over layers in dish. Cover and refrigerate overnight.

When ready to cook, sprinkle cheese over top. Blend together soup and cream and pour over all; dust lightly with paprika, if desired. Bake 50-60 minutes at 325°.

Original breakfast sausage casserole:

2½ cups seasoned croutons
1½ cups grated cheddar cheese
1 pound bulk sausage, cooked & crumbled
6 eggs
2½ cups milk
1/2 tsp. salt
dash of pepper
1/2 tsp. prepared mustard

TOPPING:
1/2 cup grated cheddar cheese
1 can mushroom soup
1/2 cup milk

Layer croutons in bottom of 9x13 lightly greased baking dish. Add layer of cheese followed by the sausage.

Beat together eggs, milk, salt, pepper and mustard; pour over layers in dish. Refrigerate overnight.

When ready to cook, sprinkle cheese over top. Blend together soup and milk and pour over all. Bake 1 hour at 325°.