Nancy's Sausage Bake

First let me say I have no idea who Nancy is. My mom got this recipe from my Aunt Kathy, and I'm not sure that either of them know her either, but whoever she is, she sure made a great breakfast casserole. My family has been making this for years for Christmas breakfast and I've since started making it for friends. We often take group vacations together to the lake or the mountains, and we assign each couple a meal or two to be in charge of for the group. I almost always volunteer for breakfast because of dishes like this that can feed a hungry, sometimes a tad hungover, crowd - oh, and there's no getting up extra early because you make it the day before!

There are a number of make-ahead breakfast casseroles out these, and a large number of those are some variation of this one. Feel free to adjust it to your liking, but the point is, everyone should have some version of it tried and tested and at their disposal.


*Need to prep night before


Ingredients:
1 lb breakfast sausage
1 box seasoned croutons
2 ½ cups milk + ½ cup milk
1 tsp dry mustard
6 eggs
2 cups shredded cheddar
1 can cream of mushroom soup

Brown sausage in skillet, break up, drain on paper towels when done. Once drained, arrange in bottom of 9x13 oven-proof casserole dish, top with croutons, then cheese.

Beat 6 eggs, 2 ½ cups milk, and dry mustard together by hand. Pour mixture over sausage, croutons and cheese.

Cover and refrigerate overnight.

When ready to eat, preheat over to 350.

Mix can of soup and ½ cup milk together and pour over refrigerated casserole.

Bake for 1 hour, serve hot.