Sausage and Egg Breakfast Casserole
By
Marsha Gardner
@mrdick1950
1
Adding the cream of mushroom soup to the top of this casserole keeps it so moist.
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
How to Make Sausage and Egg Breakfast Casserole
- 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.
