Egg Bake with Sausage
Breads & Breakfast
- 8 slices Bread Crusts removed and cubed
- 2 cup Shredded Cheddar;
- 4 whole Eggs Beaten
- 2-1/4 cup Milk
- 3/4 tbsp Dry Mustard
- 1-1/2 lbs Brown & Serve Sausage
- 1 can Cream of Mushroom Soup
- 1/2 soup can Milk
- Line 9x13-inch pan with bread cubes.
- Combine remaining ingredients and pour over bread cubes.
- Refrigerate overnight if desired.
- Bake at 300-degrees for 1-1/2 hours.
Peggy Bullinger, Fargo, ND
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