Brunch Bake Recipe

• 1 lb Pork sausage
• 1 box croutons, seasoned, onion and garlic
• 4 x Large eggs
• 2 3/4 c. Lowfat milk, divided
• 3/4 tsp Dry mustard
• 1/2 tsp Salt
• 1 can Cream of mushroom soup
• 2 c. Hash brown potatoes, shredded
• 1 tsp Paprika, optional

1. Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 min; drain sausage on paper towels.
2. Spread croutons proportionately over bottom of 9 x 13 ungreased baking dish.
3. Sprinkle proportionately over bottom of 9 x 13 ungreased baking dish.
4. Sprinkle proportionately with liquid removed sausage and 1 - 1/2 c. of the cheese; set aside.
5. In blender container or possibly medium mixing bowl, blend or possibly whip with wire whisk Large eggs, 2 - 1/4 c. of the lowfat milk, mustard and salt till well-combined.
6. Pour over sausage mix; cover with plastic wrap and chill overnight.
7. Remove pan from refrigerator; throw away plastic wrap.
8. In small bowl, whisk together soup and remaining 1/2 c. lowfat milk till smooth; pour over casserole.
9. Sprinkle lightly with frzn hash browns.
10. Top with remaining 1/2 c. cheese.
11. Bake, covered with foil, at 350 for 1 hour.
12. Uncover; bake 30 min more, or possibly till center is set.
13. Remove from oven and sprinkle with paprika, if you like.
14. Let stand at least 5 min before cutting into serving pcs.

sausage, croutons, eggs, milk, mustard, salt, cream of mushroom soup, brown potatoes, paprika

Taken from cookeatshare.com/recipes/brunch-bake-94103 (may not work)