Breakfast Casserole

Ingredients

• 1 pound breakfast sausage
• 6 eggs
• 2.5 cups milk , divided
• 0.75 teaspoons dry mustard powder
• 0.5 teaspoons salt
• 8 slices bread , cubed
• 4 cups shredded Cheddar cheese
• 1 can condensed cream of mushroom soup , 10.5 ounce

Instructions

1. 1

   Grease a 9x13-inch baking dish.

2. 2

   Cook sausage in a large skillet over medium-high heat until evenly browned, crumbly, and no longer pink in the center, 7 to 9 minutes. Drain and discard any excess grease.

3. 3

   While the sausage is cooking, whisk eggs in a mixing bowl until smooth. Whisk in 2 cups milk, mustard powder, and salt until evenly blended.

4. 4

   Spread bread cubes into the prepared dish; sprinkle sausage over top, then Cheddar cheese. Pour egg mixture over the entire dish. Cover and refrigerate, 8 hours to overnight.

5. 5

   When ready to bake, preheat the oven to 300 degrees F (150 degrees C).

6. 6

   Remove casserole from the refrigerator and uncover. Whisk condensed soup and remaining 1/2 cup milk together in a bowl; pour mixture over casserole.

7. 7

   Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.