Egg-Sausage Breakfast Casserole

Name: Egg-Sausage Breakfast Casserole Recipe
Yield: 12
Ingredients: 8 slices bread (12 thin slices); 1 pound pork sausage browned and drained; 1-1/2 cup fresh mushrooms sauteed; 2 cups grated Cheddar cheese; 4 large eggs or equiv. egg substitute; 2-1/2 cups milk; 1/4 - 1/2 tsp. dry mustard; 1 (10-1/2 oz) can cream mushroom soup; 1-1/2 cup Pepperidge Farm dressing

Number of Servings: 12

Ingredients

8 slices bread (12 thin slices)1 pound pork sausage browned and drained1-1/2 cup fresh mushrooms, sauteed2 cups grated Cheddar cheese4 large eggs or equiv. egg substitute2-1/2 cups milk1/4 - 1/2 tsp. dry mustard1 (10-1/2 oz) can cream mushroom soup1-1/2 cup Pepperidge Farm dressing

Directions

Grease a 9 x 13 baking dish. Layer ingredients in the dish as follows - cubed bread across the bottom. Add browned sausage then sauteed mushrooms and then 1 cup of Cheddar cheese. Mix all liquids (eggs, milk and soup) and dry mustard. Pour over ingredients in dish. Add remaining cheese over the top and then sprinkle with dry dressing over the top. Lightly cover and bake at 325 degrees for approx. 1 hour. Uncover and bakd for an additional 15 minutes. Let sit for a few minutes to settle before serving. NOTE: If refrigerating overnight, take 1/2 can of additional mushroom soup plus 1/2 can additional milk, mix well and pour over casserole for extra moisture. Omit this step if baking immediately.

Number of Servings: 12

Recipe submitted by SparkPeople user SPCOACH_TANYA.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 322.4
Total Fat: 20.0 g
Cholesterol: 118.9 mg
Sodium: 576.0 mg
Total Carbs: 17.3 g
Dietary Fiber: 1.2 g
Protein: 17.3 g

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