Sausage & Egg Brunch Bake
By: Anonymous
Published: Tuesday, December 8, 2009 - 10:06pm

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.