Egg Bake with Sausage
Breads & Breakfast
- 8 slices Bread (Crusts removed and cubed)
- 2 c Shredded Cheddar;
- 4 Eggs (Beaten)
- 2-1/4 c Milk
- 3/4 tbsp Dry Mustard
- 1-1/2 lbs Brown & Serve Sausage
- 1 can Cream of Mushroom Soup
- 1/2 soup can Milk
- Line 9×13-inch pan with bread cubes. Combine remaining ingredients and pour over bread cubes. Refrigerate overnight if desired. Bake at 300-degrees for 1-1/2 hours.
Peggy Bullinger, Fargo, ND