Sausage, Cheese, And Egg Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breakfast, Casseroles, Eggs | 6 | Servings | |
INGREDIENTS
| 12 | c | Herb seasoned croutons |
| 2 | c | Grated sharp cheddar cheese |
| 1 1/2 | lb | Mild bulk sausage |
| 2 1/2 | c | Milk |
| 3/4 | t | Dry mustard |
| 1/2 | t | Salt |
| 1 | Dash of pepper | |
| 1 | Cream of mushroom soup | |
| 1/2 | c | Milk |
| 4 | Eggs |
INSTRUCTIONS
Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 592
Calories From Fat: 405
Total Fat: 45g
Cholesterol: 246.8mg
Sodium: 1868.9mg
Potassium: 539.8mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 7.5g
Protein: 33.3g