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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Overnight Breakfast Casserole Recipe

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This recipe for Overnight Breakfast Casserole is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
16 OZ. SAUSAGE (hot)
8 slices Sourdough Bread (about 1/2 load), cubed
1 cup shredded sharp cheddar cheese
3 cups milk, divided
6 eggs
1 Tblsp Dijon mustard
1 10 oz can cream of mushroom soup

Directions:
Directions:
Arrange bread cubes in a 13 x 9 baking dish that has been coated with cooking spray. Cook sausage until brown and place over break crumbs along with shredded cheese. Combine 2 1/2 cups milk with egg and mustard, stirring with a whisk.
Pour over bread mixture. Bread will not be completed covered. Cover dish. Let set overnight.
Preheat over to 350 degrees. Uncover casserole.
Combine remaining 1/2 cup milk and cream of mushroom soup. Bake at 350 degrees for 1 hour, until set and lightly browned. Yield 8-10 servings.

Personal Notes:
Personal Notes:
Everyone seems to love this dish. I sometimes saute mushrooms and add those after the sausage and cheese.

 

 

 

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