Name: Sausage Breakfast Casserole
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 2.5 cups crouton, seasoned; 1 pound bulk breakfast sausage; 8 ounces cheddar cheese, shredded; 4 egg, large; 0.75 teaspoon dry mustard; 0.25 teaspoon black pepper, freshly ground; 2.5 cups milk; 1 can cream of mushroom soup, 10.5 ounce; 0.5 cup milk

Ready in: 1h 50 mins

Serves: 8 servings

Ingredients: 8

This sausage breakfast casserole layers seasoned croutons, browned breakfast sausage, cheddar, and a simple egg custard in a 9x13-inch dish. It rests overnight so the bread absorbs the custard, then bakes with a creamy mushroom soup topping for a savory brunch-style casserole.

Ingredients

2 ¹⁄₂	cups crouton, seasoned
1	pound bulk breakfast sausage
8	ounces cheddar cheese, shredded
4	egg, large
³⁄₄	teaspoon dry mustard
¹⁄₄	teaspoon black pepper, freshly ground
2 ¹⁄₂	cups milk
1	can cream of mushroom soup, 10.5 ounce
¹⁄₂	cup milk

Instructions

1.	Grease a 9x13-inch baking dish.
2.	Cook the sausage in a skillet over medium heat, breaking it into crumbles, until browned and no longer pink.
3.	Drain off excess fat from the sausage.
4.	Spread the seasoned croutons evenly in the prepared baking dish.
5.	Scatter the cooked sausage over the croutons.
6.	Sprinkle the cheddar cheese evenly over the sausage.
7.	Whisk the eggs, dry mustard, black pepper, and 2 1/2 cups milk in a bowl until smooth.
8.	Pour the egg mixture evenly over the layers in the baking dish.
9.	Cover and refrigerate the casserole for at least 8 hours or overnight.
10.	Remove the casserole from the refrigerator 30 minutes before baking.
11.	Preheat the oven to 350°F.
12.	Whisk the cream of mushroom soup with the remaining 1/2 cup milk until smooth.
13.	Spread the soup mixture evenly over the chilled casserole.
14.	Bake uncovered until the center is set and the top is lightly browned, 75 to 90 minutes.
15.	Let the casserole stand for 10 minutes before slicing.