This is the breakfast casserole my best friend taught me to make during our first Thanksgiving together. She considered it her “signature dish”.
Ingredients
2 1/4 cups seasoned croutons
1 1/2 pounds bulk pork sausage
4 eggs, beaten
2 1/4 cups milk
1 can cream of mushroom soup (undiluted)
1 4oz can sliced mushrooms
3/4 teaspoon dry mustard
2 cups shredded Cheddar cheese
Optional: parsley sprigs and cherry tomatoes (halved) for garnish and
Directions:
Lightly grease a 13×9 baking dish. Spread croutons in dish and set aside. Cook sausage until browned, stirring to crumble, and drain well. Sprinkle sausage over croutons.
In a large bowl, combine eggs, milk, soup, mushrooms, and mustard and mix well. Pour over sausage. Cover tightly and refrigerate overnight (at least 8 hours).
Remove from refrigerator and let stand 30 minutes. Bake, uncovered at 325 for 50-55 minutes. Sprinkle cheese on top and bake 5 more minutes or until cheese is melted. Garnish with parsley and tomatoes if desired. Serves 8-10.
From our home to yours, happy holidays!
