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Mini Sausage and Egg Casseroles Recipe

   
 

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     Mini Sausage and Egg Casseroles

Category   Breakfast - Brunch
Sub Category   None
Servings   10
Preptime   20 minutes

Ingredients
8 (1 1/2-oz.) sourdough bread slices, cut into 1/2 inch cubes
Vegetable cooking spray
1 (12oz.) package fully cooked sausage patties, chopped
2 1/2 cups 2% reduced fat milk
4 large eggs
1 Tbsp. Dijon mustard
1/2 cup buttermilk
1 (10 3/4oz.) can cream of mushroom soup
1 cup (4oz.) shredded sharp cheddar cheese
 

Instructions
Divide bread cubes evenly among 10 ovenproof coffee mugs coated with cooking spray, placing in botton of mugs. Top evenly with sausage.
Whisk together 2 1/2 cups milk, eggs and Dijon mustard. Pour evenly over bread mixture in mugs.
Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with cheddar cheese. Place coffee mugs on baking sheet.
Bake at 350 for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.


Originally Submitted
9/18/2008





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