This week’s recipe takes a bit longer than 30 minutes, but Rick Long from our agency in Huron says it’s well worth it! If you’re not a big fan of sausage, you can substitute in diced ham or cooked and crumbled bacon. And if you want to pump up the nutritional value, add in a cup of cut up spinach.
2 1/4 cup seasoned croutons
1 1/2 lbs. breakfast pork sausage
4 eggs beaten
2 1/4 cup of milk
1 10 oz. can Cream of Mushroom soup
1 4 oz. can sliced mushrooms (drained)
3/4 tsp. dry mustard
2 cup shredded cheddar cheese
Spread croutons in lightly greased 13 x 9 pan. Cook sausage, drain and sprinkle over croutons. Combine eggs and the next four ingredients. Mix well and pour over the sausage. Cover and refrigerate over night. Remove from fridge 30 minutes before baking so dish can come to room temperature. Bake at 350 degrees for 50-55 minutes. Sprinkle the cheese over the top. Bake an additional 5 minutes or until cheese is melted.