Pinterest Follow Button
Family Favorite Recipes Family Favorites
Mr Espresso
like us on Facebook
Print

Breakfast The Night Before

Breakfast The Night BeforeThis dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast.

Recipe Ingredients:

1 pound bulk, fresh pork sausage, mild or spicy-hot as desired
8 slices bread, cubed
2 cups cubed cheddar cheese (8 ounces)
4 large eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75-ounce) can condensed or golden cream of mushroom soup
1/2 cup milk

Cooking Directions:

  1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.
  2. Grease 13x9x2-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed cheddar cheese over bread. Sprinkle sausage over cheese.
  3. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8 to 24 hours.
  4. Heat oven to 300°F (150°C).
  5. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet.
  6. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 448, Protein 24 grams, Fat 30 grams, Sodium 1153 milligrams, Cholesterol 175 milligrams, Saturated Fat 13 grams, Carbohydrates 20 grams, Fiber 1 grams.

Recipe and photograph provided courtesy of National Pork Board.