Sausage and Egg Breakfast Casserole

Marsha Gardner

By
@mrdick1950

Adding the cream of mushroom soup to the top of this casserole keeps it so moist.

Rating:
★★★★★ 1 vote
Comments:
Serves:
8-10
Cook:
1 Hr

Ingredients

12 oz
sausage
8 slice
white bread, cubed
8 oz
sharp cheddar cheese, shredded
2 1/2 c
milk, divided
6
eggs, beaten
1/4 tsp
dry mustard
1/2 tsp
marjoram, dried
1/2 tsp
basil, dried
1 can(s)
cream of mushroom soup, undiluted

Step-By-Step

1Brown sausage, drain and set aside.
2Place bread in a greased 9" x 13" baking dish and top with cheese and sausage.
3Combine 2 cups milk, eggs, dry mustard, marjoram and basil.
4Pour over sausage, cover and chill 8 hours or overnight.
5Mix soup with 1/2 cup milk and pour over casserole.
6Bake at 350-degrees for 1 hour.

About this Recipe