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Breakfast the Night Before: Date Added: 27 Jul 2011
Listed in: Breakfasts

1 pound bulk Fresh Pork Sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 10 3/4-oz can condensed cream of mushroom soup, OR golden mushroom soup
1/2 cup milk

Cooking Instructions

Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes
Marinating Time: 12 hours
Serves 8

1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
2. Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

Nutrition Information Per Serving: Calories: 448 calories; Protein: 24 grams; Fat: 30 grams; Sodium: 1153 milligrams; Cholesterol: 175 milligrams; Saturated Fat: 13 grams; Carbohydrates: 20 grams; Fiber: 1 grams

Recipe and photo used with permission by the National Pork Board. For more information about pork, visit

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Breakfast the Night Before
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