INGREDIENTS:
2 1/4 cups seasoned croutons (I just use on bag of Rothberry's - red bag)
2 lbs sausage2 cups shredded cheddar cheese
4 eggs, beaten well
1 can cream of mushroom soup
1 can mushrooms (the recipe calls for a small can, but I doubled it)
2 1/4 c milk
3/4 tsp dry mustard
DIRECTIONS:
Spray baking dish with non-stick cooking spray. Spread croutons in bottom of dish. Brown sausage; drain well. Spread sausage on top of croutons and top with cheese.Mix together beaten eggs, milk, soup, mushrooms and mustard. Pour on top of other ingredients. Refrigerate overnight.Before cooking let sit out 15-30 minutes. Bake at 325 degrees for 50-55 minutes.
Because I love cheese, I also added some shredded cheese to the egg mixture and then when there was about 30 minutes left to bake I sprinkled cheese on top and finished baking.
This recipe came from Sharon Meeks, a dear friend and the pianist at Green Pond Baptist Church in Polk City. She said she would make it for Christmas breakfast and the cooking time gives enough time to open gifts and then when they are all opened breakfast is ready to eat.
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