Description
Make ahead classic for brunch or breakfast-as-supper
Ingredients
Scale
- 1 pound breakfast sausage, browned and crumbled
- 12 slices bread, or one loaf liveGfree white bread from Aldi
- 2 Tbsp minced onion
- salt and pepper
- 2 cups grated cheese
- 14 eggs
- 2 Tbsp dijon mustard
- 3 cups cream of mushroom soup base, or 2 boxes Pacific Foods mushroom soup
- 1–2 cups milk or half&half
Instructions
- Brown sausage and drain on paper towels
- Cube bread and spread in the bottom of a greased 9×13″ pan
- Crumble sausage on top of bread
- Sprinkle minced onion, salt and pepper, and cheddar cheese over the bread and sausage
- Stir together eggs and mustard, pour over the bread
- Cover and refrigerate for several hours, or overnight
- Preheat oven to 350 degrees
- Stir together mushroom soup and milk (equalling at least 4 cups), and pour over
- Bake for 1 hour. Allow to stand at least 10 minutes before cutting and serving
- Cook Time: 1 hour
