Sausage Egg Bake
Quick to throw together and have ready to bake up in the morning.
I know you will love it, my family sure does.
1 can(s)cream of mushroom soup
1 1/2 lbground sausage
2 1/2 cseasoned stuffing mix
3 cmilk - divided
3/4 tspdry mustard
2 ccheddar cheese - shredded, divided
How to Make Sausage Egg Bake
- In a large skillet, brown the sausage. Drain and set aside.
Place croutons on bottom of greased 9x13 baking dish. Top with 1 1/2 cups of cheese and sausage.
Beat eggs with 2 1/2 cups milk (reserved 1/2 cup will be used for soup mixture) and seasonings, pour into baking dish. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees.
Combine soup with 1/2 cup milk. Pour over egg mixture. Sprinkle mushrooms and remaining 1/2 cup of cheese on top.
Bake 1 1/2 hours