Let's Share Recipes!!

Overnight Egg Casserole
This is the yummiest and easiest casserole. You make it the night before, refrigerate, then cook and serve the next morning. All you have to do is make the toast and juice! It's great for entertaining breakfast or brunch guests and would be a great way to wake up and start the new year.

INGREDIENTS
8 slices bread, cubed ( I used Hawaiian sweet rolls, sliced in half)
3/4 pound Cheddar cheese, shredded
1 1/2 pounds fresh, ground spicy pork sausage ( I used chicken breakfast sausage from Trader Joe's)
5 eggs
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted

DIRECTIONS
Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, and soup; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Enjoy!