Grandma's Breakfast Bake
CATEGORIES
INGREDIENTS
  • 1 6oz package onion and carlic salad croutons
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups cubed fulled cooked sausage
  • 4 eggs
  • 2 3/4 cups milk divided
  • 3/4 tsp ground mustard
  • 1 can condensed cream of mushrrom soup undiluted
  • 1 package (26 oz) frozen shredded hash brown potatoes thawed
  • 1/2 tsp paprika
  • 1/4 tsp pepper
DIRECTIONS
  1. Place croutons in a greased 3 qt. baking dish. sprinkle with cheese and sausage. In a large bowl whisk the eggs, 2 1/4 cups milk and mustard; pour over sausage and cheese. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. combine soup and remaining milk until blended; spread over casserole. Top with hash browns; sprinkle with paprika and pepper. Cover and bake at 350 degrees for 30 minutes. Uncover bake 35-40 minutes longer or until edges are browned. Let stand for 10 minutes befrore serving.