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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Rebecca's Favorite Overnight Egg Casserole Recipe

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This recipe for Rebecca's Favorite Overnight Egg Casserole is from The Cole 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:  
8 slices bread, cubed
3/4 lb cheddar cheese, shredded (3 C)
1 1/2 lb bulk pork sausage or Italian sausage
4 eggs
2 1/2 C milk
1 T prepared mustard
1 can 10-3/4 oz. condensed cream of mushroom soup, Undiluted
1/4 C chicken broth
Directions:
Directions:
Place bread cubes in a greased 13 X 9 X 2-inch baking dish. Sprinkle with cheese; set aside.
In a skillet, brown sausage over medium heat; drain fat.
Crumble sausage over the cheese and bread.
Beat eggs, milk, mustard, soup and broth; pour over sausage.
Cover and refrigerate overnight or at least 2 - 3 hours before baking.
Bake, covered, at 350º for 50 to 60 minutes or just until set.
Personal Notes:
Personal Notes:
This is Rebecca's favorite breakfast casserole so we have it often. It is one of the best I have found. It isn't the least bit dry like some I have tried!

 

 

 

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