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Casserole: Overnight Egg Casserole




Source of Recipe


TOH


List of Ingredients




8 slices bread, cubed
3/4 pound shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
4 eggs
2-1/2 cups milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup chicken broth


Recipe



Place bread cubes in a greased 13-in. x 9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain.

Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Yield: 6-8 servings.