Sunday Brunch Casserole
- 8 slices whole wheat bread, cubed
- 1 lb. hot sausage, cooked and well drained
- 2 lb. mild sausage, cooked and well drained
- 1 (8 oz.) can sliced mushrooms, drained
- 3/4 lb. sharp Cheddar cheese, grated
- 8 large eggs
- 2 1/2 c. milk, divided
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. dry mustard
- 1 (10 1/2 oz.) can mushroom soup
- Spray Pam in a 9 x 13-inch baking pan. Layer bread cubes, sausage, mushrooms and cheese. Mix the eggs, 2 cups milk, salt, pepper and mustard and pour over the layered ingredients. Cover and refrigerate overnight. Just before baking, mix the soup with the remaining milk and pour over the top. Bake at 350u0b0 for 1 hour. Let it stand for 15 minutes before cutting into squares for serving. Serves 12.
whole wheat bread, hot sausage, sausage, mushrooms, cheddar cheese, eggs, milk, salt, pepper, dry mustard, mushroom soup
Taken from www.cookbooks.com/Recipe-Details.aspx?id=52351 (may not work)