8 slices day-old bread
5 eggs
1 tsp. dry mustard
2 1/2 c. + 1/2 c. milk
1 lb. bulk sausage
8 oz. extra sharp cheddar cheese
1 can condensed cream of mushroom soup
1 small (4oz.) can mushrooms
Directions:
A great make-ahead breakfast dish for a crowd - or even for the Palm Sunday Breakfast at church!
Cube bread. Place in greased or buttered 9x13 baking dish.
Shred cheese. Sprinkle over bread cubes in baking dish.
In a skillet over medium heat, brown sausage, breaking large pieces up into small crumbles. Drain fat. Spread cooked sausage crumbles over cheese in baking dish.
Beat eggs with dry mustard and 2 1/2 c. milk. Pour over layers arranged in baking dish. Cover, refrigerate 4 hours or overnight.
In the morning:
In a small bowl, combine undiluted soup with 1/2 c. milk and drained mushrooms. Pour over the layers in the baking dish.
Bake at 300°F for 1 1/2 hours (90 min.). Serves 12.
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