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Recipe of the Week: Sausage Lovers’ Breakfast Casserole

Submitted by Maureen Matzer of Crystal Lake

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.

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