A good addition to a brunch buffet or as a holiday breakfast. Ingredients 1 pound Fresh pork sausage seasoned as desired 8 slices bread cubed 8 ounces Cheddar cheese cubed 4 each 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

Instructions
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 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.

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Yields: 8 Servings    posted as 158801
    

notes:  Republished with Permission, National Pork Council

Cuisine:   American

Main Ingredient:   Pork