Categories: Breakfast, Casserole, Pork

Ingredients

• 2 1/2 cups seasoned croutons
• 1 lb spicy pork sausage (bulk or removed from casings)
• 1 lb milk pork sausage (bulk or removed from casings)
• 2 cups shredded cheddar cheese
• 4 eggs
• 2 1/2 cups milk
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 teaspoon dry mustard
• 1 (4 1/2 ounce) can sliced mushrooms , drained

Directions

1. Grease a 13 × 9 inch baking pan.

2. Spread croutons in bottom of prepared pan.

3. In a large nonstick skillet, over med-high heat, cook spicy sausage and mild sausage, breaking it up with the back of a spoon, for 8-10 minutes or until no longer pink.

4. Drain off fat; let cool for 5 minutes.

5. Spread sausage over croutons; sprinkle with cheese.

6. In blender, combine eggs, milk, soup, and mustard; blend until smooth.

7. Pour evenly over cheese mixture.

8. Spread mushrooms on top.

9. Cover and refrigerate overnight.

10. Preheat oven to 350°.

11. Uncover baking dish; bake for about 1 hour or until set and golden brown.

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