Egg & Sausage Casserole
Ingredients
| 5-6 | slices | bread | crust removed |
| 2 | lbs | pork sausage | |
| 12 | eggs | ||
| 2 1/2 | cups | milk | |
| 1 | Tbsp | dried mustard | |
| 10.5 | oz | cream of mushroom soup | |
| 8 | oz | cheddar | shredded |
| salt | |||
| pepper | |||
| parsley flakes |
Directions
- Cook sausage and drain on paper towel.
- Beat eggs with milk, dried mustard, salt, pepper, and parsley.
- Layer bread on bottom of 9"x13" pan.
- Spread sausage over bread.
- Pour eggs over sausage and spoon mushroom soup over top.
- Sprinkle cheese over top.
- Refridgerate overnight.
- Bake at 300 °F for 70 minutes.
- Cool 20 minutes before serving.
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