"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Overnight Breakfast Casserole Recipe

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This recipe for Overnight Breakfast Casserole, by , is from The Sword Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Spence
Added: Monday, May 29, 2006

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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