Categories: Breakfast, Casserole, Pork
Ingredients
- 2 1/2 cups seasoned croutons
- 1 lb spicy pork sausage (bulk or removed from casings)
- 1 lb milk pork sausage (bulk or removed from casings)
- 2 cups shredded cheddar cheese
- 4 eggs
- 2 1/2 cups milk
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1/2 teaspoon dry mustard
- 1 (4 1/2 ounce) can sliced mushrooms , drained
Directions
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Grease a 13 × 9 inch baking pan.
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Spread croutons in bottom of prepared pan.
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In a large nonstick skillet, over med-high heat, cook spicy sausage and mild sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink.
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Drain off fat; let cool for 5 minutes.
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Spread sausage over croutons; sprinkle with cheese.
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In blender, combine eggs, milk, soup, and mustard; blend until smooth.
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Pour evenly over cheese mixture.
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Spread mushrooms on top.
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Cover and refrigerate overnight.
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Preheat oven to 350°.
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Uncover baking dish; bake for about 1 hour or until set and golden brown.