Breakfast the Night Before

Yield: 8 servings

Ingredients

1 pound bulk, fresh pork sausage, seasoned as desired

8 slices bread, cubed

2 cups (8 oz.) cubed cheddar cheese

4 eggs

2-1/2 cups milk

3/4 teaspoon dry mustard

1 can (10-3/4 oz.) condensed or golden cream of mushroom soup

1/2 cup milk

Add To

Nutrition Facts

Yield: 8 servings

Approximate Nutrient Content per serving:

Calories: 448

Calories From Fat: 270

Total Fat: 30g

Saturated Fat: 13gm

Cholesterol: 175mg

Sodium: 1,153mg

Total Carbohydrates: 20g

Dietary Fiber: 1gm

Protein: 24g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle sausage over cheese.

Combine eggs, 2-1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well blended. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.

Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1-1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

Please note that some ingredients and brands may not be available in every store.

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