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Categories:Viewed: 37 - Published at: 3 years ago
Ingredients
- 2 lb. bulk breakfast sausage
- 1 (6 oz.) box cheese croutons
- 6 eggs
- 2 1/2 c. milk
- 2 c. shredded Cheddar cheese
- 1 (10 oz.) can cream of mushroom soup
- 1/2 c. milk
Method
- Brown sausage and drain well.
- Spread in 13 x 9-inch dish. Sprinkle with croutons.
- Beat eggs with 2 1/2 cups milk and pour over all.
- Sprinkle with cheese; cover and refrigerate overnight. Before baking, blend soup with 1/2 cup milk and pour over all. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
- Let sit before cutting.
