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Egg and Sausage Casserole Recipe


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     Egg and Sausage Casserole

Category   Breakfast - Brunch
Sub Category   None
Servings   8-10

8 slices bread, cubed
2 C. extra sharp shredded cheese
1 lb. bulk sausage ( browned)
4 eggs
2-3/4 C. milk (divided)
3/4 t. dry mustard
1 can mushroom soup

Grease 8x12 baking dish, put in cubes of bread with cheese on top.
Put browned, drained sausage on top of cheese. Beat eggs, 2-1/4 C. milk, mustard and pour over.
Dilute soup with 1/2 cup milk and pour over egg mixture.
Cover. Refrigerate overnight. Place in cold oven uncovered and bake at 325 for one hour.

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