This delicious breakfast casserole with sausage and cream of mushroom soup is the perfect start to any morning.
Prep Time::20 mins
Cook Time:: 1 hr 40 mins
Additional Time:: 8 hrs
Total Time:: 10 hrs
Servings::10
Yield::1 9×13-inch casserole
Ingredients
1 pound breakfast sausage
6 eggs
2 1/2 cups milk, divided
¾ teaspoon dry mustard powder
½ teaspoon salt
8 slices bread, cubed
4 cups shredded Cheddar cheese
1 (10.5 ounce) can condensed cream of mushroom soup
Directions
Grease a 9×13-inch baking dish.
Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.
While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.
Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.
When ready to bake, preheat the oven to 300 degrees F (150 degrees C).
Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.
Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.