Breakfast The Night Before

Breakfast The Night Before

  • TOTAL PREP TIME100 minutes
  • SERVINGS8
  • DEGREE OF DIFFICULTYEasy

Ingredients

  • 1 pound bulk pork sausage seasoned as desired
  • 8 slices bread cubed
  • 2 cups Cheddar cheese cubed
  • 4 eggs
  • 2 1/2 cups milk
  • 3/4 teaspoon dry mustard
  • 1 10 3/4-oz can cream of mushroom soup OR golden mushroom soup
  • 1/2 cup milk
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Preparation

 

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.

Serves 8.

 

RuralTell Family

Meet the RuralTell Family

Great Plains

Our farm is a diversified farm, like many farms here in Kansas, and we raise pigs and cattle and grow corn, wheat, and alfalfa. We enjoy our rural lifestyle and we are proud to raise food for your family and ours.

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