Overnight Egg Sausage Breakfast Quiche

• 1 pound Bulk Breakfast Sausage
• 8 slices Wheat Bread
• 2-1/2 cups Shredded Cheese
• 5 whole Eggs
• 2 cups Milk
• 1/8 teaspoons Salt
• 1/4 teaspoons Dry Mustard
• 1 can (10.75 Oz. Size) Cream Of Mushroom Soup
• 1/4 cups Water

1. Brown sausage in a skillet over medium heat. Once it's browned, drain off the grease and set sausage aside. Cube bread. In a 9x13 pan layer the bread, sausage and cheese.
2. Mix eggs, milk and seasonings and pour it over the cheese. Mix the cream of mushroom soup with the water and spread it on top of the casserole. Cover and refrigerate overnight.
3. The next morning, bake for 1 hour at 300u0b0F or until set. Let cool 20 minutes before cutting into squares.
4. Enjoy! This is amazing!

sausage, bread, shredded cheese, eggs, milk, salt, ubc, cream of mushroom soup, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/overnight-egg-sausage-breakfast-quiche/ (may not work)