Sausage & Egg Brunch Bake


Photo: flickr user stevendepolo

Yield:

4.0 servings

Added:

December 8, 2009

Creator:

Anonymous

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Ingredients

2 cups herb croutons
4 eggs, lightly beaten
2 1/2 cups milk
1 pound Owens sausage, cooked
well drained
1 teaspoon dry mustard
1 1/2 cups (6 oz.) shredded cheddar
1 (10 ¾ oz.) can mushroom soup

Preparation

1
Line bottom of greased 9 x 13 inch baking dish with croutons. Cover with sausage. Combine eggs, milk, mustard, cheese and soup. Pour over sausage. Run a knife crosswise through mixture as you would to marble cake batter. Cover and refrigerate overnight.
2
When ready to bake, preheat oven to 325 degrees. Bake uncovered 1 hour and 15 minutes or until firm in center and brown on top. Let stand 5 minutes before cutting into squares.

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