Overnight Egg Casserole

Name: Overnight Egg Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 min
Ingredients: 8 slices bread, cubed; 3/4 pound shredded cheddar cheese; 1-1/2 pounds bulk pork sausage or Italian sausage; 4 large eggs; 2-1/2 cups 2% milk; 1 tablespoon prepared mustard; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1/4 cup chicken broth

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Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 1 hours, 5 minutes

Servings: 8

Author : Taste of Home

Ingredients

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8 slices bread, cubed3/4 pound shredded cheddar cheese1-1/2 pounds bulk pork sausage or Italian sausage4 large eggs2-1/2 cups 2% milk1 tablespoon prepared mustard1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/4 cup chicken broth

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Instructions

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Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.