Sausage Breakfast Casserole

This sausage breakfast casserole is similar to a strata but relies on seasoned croutons as a shortcut. That means the bread has already been cubed for you!



PREP: 25 minutes
CHILL: 2 to 24 hours
BAKE: 50 minutes
STAND: 10 minutes
OVEN: 325°F
MAKES: 10 servings

INGREDIENTS
1½ pounds bulk pork sausage or Italian sausage
2½ cups seasoned croutons
2 cups shredded cheddar cheese (8 ounces)
2½ cups milk
4 eggs
¾ teaspoon dry mustard
1 10¾ -ounce can condensed cream of mushroom soup
½ cup milk

PREPARATION
1. In a large skillet cook sausage over medium heat until brown; drain.
2. Spread croutons evenly in bottom of a lightly greased 3-quart rectangular baking dish. Sprinkle 1 cup of the cheese over croutons. Top with sausage.
3. In a large bowl whisk together the 2½ cups milk, the eggs, and dry mustard. Pour over layers in dish. In a small bowl combine soup and the ½ cup milk. Spoon soup mixture evenly over mixture in dish. Cover and chill for at least 2 hours or up to 24 hours.
4.Bake, uncovered, in a 325 °F oven for 45 minutes. Sprinkle with remaining 1 cup cheese. Bake for 5 to 10 minutes more or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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