Sausage-Egg Bake

 

Sausage-Egg Bake

(8-12 servings)

Ingredients:

4 cups Croutons, your choice in flavor

4 cups Shape Cheddar Cheese, shredded, divided

24 oz. Pork Sausage

6 large Fresh Eggs, lightly beaten

3¾ cups Milk, divided

1 tsp. Black Pepper

1 tsp. Mustard Powder

1½ cans (10 ½ oz.) Cream of Mushroom Soup

1 lb. Shredded Hash Browns, frozen

Directions:

Spray, butter or grease a 9X13 baking dish and evenly spread croutons in it.  Sprinkle half the cheese evenly over the croutons.  Set aside.  In a skillet, cook sausage until done, breaking it up as it cooks.  Drain and spread evenly over in baking dish.  Whisk eggs, 3 cups of milk, pepper and mustard powder together.  Carefully pour over sausage in baking dish.  Cover and refrigerate overnight.  In the morning, remove baking dish from refrigerator and let rest 30 minutes.  In a bowl, combine the soup and remaining milk.  Pour carefully over baking dish mixture.  Now evenly spread the hash browns over the soup.  Then sprinkle the remaining half of the cheese over the hash browns.  Place in a pre-heated 300-degree oven for 1 hour and 30 minutes covered.  Remove cover, increase heat to 400-degrees and bake an additional 15 minutes or until cheese is melted and slightly browned.  Remove and let rest 10-15 minutes before serving.

Notes:              If you are more into bacon than sausage, cook 1-2 pounds of it, crumble and use instead of the sausage.

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