Sunday, January 24, 2010

Casserole with Sausage and Eggs

Before heading off to SLC for our winter recess, Chris, Henry and I had our own Christmas morning here in Philly with a breakfast spread, few gifts, and Christmas festivities. My husband grew up eating this dish each Christmas morning whereas it wasn't a staple in our Christmas morning household. This year however, I am converted and we have officially incoporated it into our xmas morning gaiety. It is a slam dunk casserole if you haven't yet had the pleasure of eating it.

Here you go. It'll turn even a vegan's head!

Sausage Breakfast Holiday Casserole

1 pkg pork sausage links (we used Morning Star brand- still good)
10-12 slices of white bread, cut and cubed
2 cups grated sharp cheddar cheese
4 eggs
3/4 tsp dry mustard
3 cups milk, divided
1 can cream of mushroom soup (low fat works)

Brown and drain sausage. Cut links into chunks. Spread cubed bread into a buttered 9 x 13 glass pan. Top with sausage chunks and cover that with cheese. Mix eggs, dry mustard, 2 1/2 cups milk, and pour over the other layers. Refrigerate over night or at least ~ 3 hours. When ready to bake, mix mushroom soup and remaining 1/2 cup milk and pour over top of casserole. Cover with foil and bake it in a preheated oven for 1 1/2 hours. Remove foil the last 10 minutes or so.
oooohhhhh it's sooooo goood!

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