Ingredients:
1 package link sausages
1 package thick cut bacon
8 eggs
2 ¼ cups milk
2 teaspoons dry mustard
Salt
Pepper
Bread
Butter
Shredded cheddar cheese
Method:
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!
Sauce:
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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