Monday, January 7, 2013

Bread and Butter Breakfast Casserole

1 package link sausages
1 package thick cut bacon
8 eggs
2 ¼ cups milk
2 teaspoons dry mustard
Shredded cheddar cheese

Cook the sausage and bacon, drain on paper towels and set aside. Whisk together the eggs, milk, dry mustard and salt and pepper to taste. Set aside. Using your favorite type of bread (I have used rolls, or left over buns, even just plain old sliced bread). Remove crusts (if necessary). Butter one side of bread, lay in a single layer butter side down, in a 9x13 baking dish. Pour a very small amount of the egg mixture over the bread to moisten. Cut the sausage and bacon into bite size pieces and evenly place over the bread layer. Butter more bread placing butter side up over the meat layer. Pour remaining egg mixture over the bread. Sprinkle with shredded cheese. Using your hands press down lightly on the casserole encouraging the bread to soak up the egg mixture. Cover with foil and let set in the refrigerator overnight.  Bake at 300 for 1 hour and 15 minutes leaving covered with the foil. Remove the foil and bake at 350 to brown and set, about 20-25 minutes. Serve with sauce. Enjoy!

1 can cream of mushroom soup
½ cup sour cream
¼- ½ cup milk

Whisk ingredients together making it the thickness you desire.  Warm either on the stove or in the microwave until hot. Serve alongside the casserole and allow everyone to use the amount they like.

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