BREAKFAST THE NIGHT BEFORE
Serves 8.
- 1 pound bulk, fresh pork sausage, seasoned as desired
- 2 cups cubed Cheddar cheese (8 ounces)
- 1 10 3/4-oz. can condensed or golden cream of mushroom soup
Cooking Directions
Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups 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 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.
Serving Suggestions
This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast.
Nutrition Facts
Calories 448 calories; Protein 24 grams; Fat 30 grams; Sodium 1153 milligrams; Cholesterol 175 milligrams; Saturated Fat 13 grams; Carbohydrates 20 grams; Fiber 1 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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