Overnight Egg Casserole

8 slices bread, cubed
3/4 lb. cheddar cheese
1-1/2 lbs. pork sausage
Italian sausage for supper dish
4 eggs
2-1/2 cups milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) undiluted mushroom soup
1/4 cup chicken broth

Preheat/bake Oven: 350F. Place bread cubes in a greased 13 x 9 x 2 inch baking dish. Sprinkle with cheese; set aside, in a skillet, brown sausage over medium heat; drain fat by putting cooked sausage on several thicknesses of paper towels. Crumble sausage over the cheese and bread. Beat eggs milk, mustard, soup and pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking. Bake 50-60 minutes or just until set.

Serve hot right out of the oven.

Serves: 6-8

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Casseroles - Quiches


Cajun Country -- New Iberia, Louisiana