Recipe for cooking breakfast the night before

Breakfast Recipes :: Breakfast Casseroles, Burritos and Sandwiches

Breakfast the Night Before

Recipe and photo courtesy of National Pork Board.

1 lb. bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 c. cubed Cheddar cheese (8 oz.)
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 (10 3/4 ounce) can condensed or golden cream of mushroom soup
1/2 c. milk

Cook sausage in lrg. skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.

Grease a 9 x 13-in. baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 c. milk and dry mustard in med. 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 to 24 hours.

Heat oven to 300 degrees F.

Stir together cream of mushroom soup and 1/2 c. milk in sm. 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 mins. before serving.

Serves approximately 8.