Sausage-and-Egg Casserole

Sausage-and-Egg Casserole
Photo by William Dickey

Ingredients

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

1. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture. 2. Whisk together buttermilk and cream of mushroom soup. Spoon over br...

View full recipe at My Recipes

Comments

Variations on Sausage-and-Egg Casserole

  • Sausage And Egg Casserole
    • 1 teaspoon salt
    • 3 cups milk
    • 1 1/2 pounds bulk pork sausage
    • 9 eggs, beaten
    • 4 slices bread, cubed
    • 4 slices bread, cubed
    • 3 cups milk
    • +8 other ingredients
  • Sausage-and-Egg Casserole
    • 3 cups (1/2-inch) cubed white bread (about 6 1-ounce slices)
    • Vegetable cooking spray
    • 1 teaspoon dry mustard
    • +3 other ingredients


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