Mini Sausage-and-Egg Casseroles

Ingredients

  • ½ cup buttermilk
  • 1 (12-oz.) package fully cooked pork sausage patties, chopped
  • 8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
  • 8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
  • 2 ½ cups 2% reduced-fat milk
  • ½ cup buttermilk
  • 1 cup (4 oz.) shredded sharp Cheddar cheese
  • + 11 more ingredients
    • 1 (10 3/4-oz.) can cream of mushroom soup
    • 4 large eggs
    • 1 cup (4 oz.) shredded sharp Cheddar cheese
    • 1 (10 3/4-oz.) can cream of mushroom soup
    • 4 large eggs
    • 1 tablespoon Dijon mustard
    • Vegetable cooking spray
    • 2 ½ cups 2% reduced-fat milk
    • 1 (12-oz.) package fully cooked pork sausage patties, chopped
    • 1 tablespoon Dijon mustard
    • Vegetable cooking spray

1. Divide bread cubes evenly among 10 (8- to 10-oz.) ovenproof coffee mugs coated with cooking spray, placing in bottom of mugs. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture in mugs. 2. Whisk together buttermilk and cream of mush...

View full recipe at My Recipes

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