1 lb. breakfast roll sausage OR fresh pork sausage, seasoned as desired 8 slices bread, cubed 2 c. cubed cheddar cheese (8 oz.) 4 eggs 2 1/2 c. milk 3/4 tsp. dry mustard 1 (10 3/4 oz.) can golden cream of mushroom soup 1/2 c. milk
What to do:
1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. 2. Grease 9x13-in. baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. 3. Combine eggs, 2 1/2 c. milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hr. 4. Heat oven to 300°F. Stir together cream of mushroom soup and 1/2 c. milk in small bowl. Pour over mixture in baking dish. 5. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hrs. or until center is set when baking dish is slightly jiggled. Let stand for 10 min. before serving.
* This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast.
* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com
