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Egg Sourdough Breakfast Casserole |
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Jim Hogan - Oct 05,2014
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| Egg Sourdough Breakfast Casserole | | Contributed By: Joanna, CA | See all of Joanna's recipes | | | Active Time: 25 Minutes | | Total Time: 1 Hour 25 Minutes | | | 
| | | Can be made ahead and frozen through mixing all ingredients. Add mushroom soup after thawing and ready to cook
INGREDIENTS | 6-9 slices sourdough, crust removed, cut or torn into cubes | | 2 pkgs J Dean sausage | | 2 1/2 cups sharp cheddar shredded cheese | | 4 beaten eggs mix with | | 1 cup half and half | | 1 1/4 cup milk | | 1 tsp dry mustard | | 2 dashes tabasco sauce | | 1 can cream of mushroom soup | | | | DIRECTIONS | Brown 2 pkgs J Dean sausage, drain and chop into small bits. | | Mix sausage and cheese together, then add eggs and ¾ cup milk. Mix well and pour over bread cubes in a greased 13x9 baking dish. Cover with foil, refrigerate overnight. | | In A.M., preheat oven to 325 degrees. Mix 1/2 cup milk and 1 can mushroom soup and pour over top of sausage bread and cheese mixture. Bake for 1 hour. | |
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