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Breakfast The Night Before image
Breakfast The Night Before

Where to Buy
PREP TIME

10 mins

COOK TIME

90 mins

SERVING SIZE

8

Breakfast The Night Before image

What You’ll Need

1 pound bulk Daily's® fresh pork sausage, seasoned as desired


8 slices bread, cubed
2 cups cubed cheddar cheese (8 ounces)
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 10 3/4-oz. can condensed or golden cream of mushroom soup
1/2 cup milk

Directions

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. 

Heat oven to 300ºF. 

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. 
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