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Breakfast casserole Recipe

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This recipe for Breakfast casserole, by , is from The Phelan Phamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Noah

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
1 (16-ounce) package frozen turkey sausage, thawed )
8 slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3 cup shredded sharp cheddar cheese
3 cups 1% low-fat milk,
1 cup egg substitute
1 tablespoon Dijon mustard
1 can cream of mushroom soup, undiluted

Directions:
Directions:
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.

Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350.

Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350 for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

 

 

 

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