Sausage-and-Egg Casserole

Sausage-and-Egg Casserole
Photo by William Dickey

Ingredients

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

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
    • Tomato rose
    • 1 teaspoon salt
    • 9 eggs, beaten
    • 1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
    • Fresh parsley sprigs
    • +10 other ingredients
  • Sausage-and-Egg Casserole
    • 1 pound bulk turkey breakfast sausage
    • 1 1/2 cups egg substitute
    • 2 cups skim milk
    • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
    • +2 other ingredients


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