Sausage-And-Egg Casserole

• 8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
• Vegetable cooking spray
• 1 (12-oz.) package fully cooked pork sausage patties, chopped
• 2 1/2 cups 2% reduced-fat milk
• 4 large eggs
• 1 tablespoon Dijon mustard
• 1/2 cup buttermilk
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 cup (4 oz.) shredded sharp Cheddar cheese

1. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture.
2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture; sprinkle with Cheddar cheese. Place casserole on a baking sheet.
3. Bake at 350u0b0 for 1 hour or until casserole is set. Serve immediately.
4. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.
5. Use 1 (16-oz.) package of crumbled pork sausage instead of the patties, if desired. Simply cook in a nonstick skillet until browned and crumbled.

bread, vegetable cooking spray, sausage patties, milk, eggs, mustard, buttermilk, cream of mushroom soup, cheddar cheese

Taken from www.myrecipes.com/recipe/sausage-and-egg-casserole (may not work)