Sausage-Egg Breakfast Casserole
Recipe came from Debbie Whitlock, a friend from church, in Breese IL
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 4 eggs
- 2 cups cheddar cheese shredded
- 2 cans cream of mushroom soup
- 3/4 tsp dry mustard
- 2 3/4 cups milk
- 3 lbs sausage i like to use jimmy dean maple sausage
- 8 slices bread torn into bite sized pieces
- Carbohydrate 97.7837650252185 g
- Cholesterol 322.900000055793 mg
- Fat 137.063610018133 g
- Fiber 0.363824995279312 g
- Protein 104.118865017965 g
- Saturated Fat 71.0610550104054 g
- Serving Size 1 1 Recipe (3345g)
- Sodium 6090.78375022317 mg
- Sugar 97.4199400299392 g
- Trans Fat 18.5566400021089 g
- Calories 2029 calories
Layer bread cubes, cheese. Beat eggs with 2 cups of milk and dry mustard. Pour over bread and cheese. Cover and refrigerate overnight. Next day brown sausage, drain. Spread over mixture. Mix soups with 3/4 Cup of milk and pour over sausage. Bake 300 degrees for 1 1/2 hours.
