(Recipe from Linda Beach)
Begin this recipe the evening before you plan to serve it.
To save on clean-up, I prepare this casserole in a disposable 9x13" pan.
Ingredients:
10 slices white bread
2 c. grated cheddar cheese
12 sausage links
12 eggs
1/2 c. milk
1/2 t. dry mustard
salt and pepper
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1 can cream of chicken, or cream of mushroom
soup
1/2 can milk
Brown sausage links in a fry pan, for about 8-10 minutes. Remove crust from 10 slices of white bread, I prefer Grandma Sycamore's bread, and cut into cubes. Spread bread cubes into the bottom of the 9x13" pan. Sprinkle the cheddar cheese over the bread. Cut the sausage links into thirds and spread over the casserole. In a large bowl, mix together 12 eggs, 1/2 c. milk and 3/4 t. dry mustard and a little salt and pepper. Using a large spoon, spoon eggs over the casserole to cover the sausage and bread. Cover with foil and refrigerate overnight.
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1 1/2 to 2 1/2 hours before serving:
Pre-heat oven to 350-375 degrees F. (depending on how eager you are to get it done) ;)
In a small bowl, combine 1 can of Cream of Chicken (or Cream of Mushroom) soup with 1/2 can of milk to make a sauce. Spoon sauce over the casserole, being careful to get a little over each sausage--mainly so the ends of the sausage won't dry out. Bake (covered) casserole at 350 degrees for 1 to 1 1/2 hours and then remove foil and bake the rest of the way-- until middle is cooked.
*The person I got this recipe from uses Cream of Mushroom soup, but I usually prefer using the Cream of Chicken soup. Also, the sauce on this casserole is intended to be "a sauce" but I prefer the top of any casserole with eggs to be dry on top. Thus, I overcook it. The bottom may get a little dark but my family doesn't mind.
This is my family's Fourth of July breakfast tradition, right before our neighborhood's bike parade. Great served with cut-up fresh fruit. We also like to have this when our family comes over on Christmas morning. Great to make ahead and be ready to just stick it in the oven.
