Sausage Lovers’ Breakfast Casserole
For the casserole:
8 slices country buttermilk Bread, cubed (I use Brownberry Brand)
2 cups shredded cheddar cheese
2 pounds pork sausage
4 extra large eggs
2 1/4 cups milk
3/4 teaspoon dry mustard
For the gravy:
1 can cream of mushroom soup
1/2 cup milk
Cook pork sausage and drain all grease. Set aside.
Beat eggs with 2 1/4 cups milk and dry mustard. Set aside.
Arrange bread cubes in a 9-by-13 greased baking pan. Sprinkle with shredded cheese. Arrange sausage on top of cheese, and pour milk/mustard mixture evenly over the sausage. Cover and refrigerate overnight. The next morning, preheat the oven to 300 degrees F. Dilute the cream of mushroom soup with 1/2 cup of milk and pour over casserole. Bake for 1 hour, 15 minutes. Serve warm.