SAUSAGE AND EGGS|
8 slices bread, cubed
1 lb. sausage, browned
2 c. Cheddar, grated
2 1/2 c. milk
3/4 tsp. dry mustard
1 can mushroom soup, mixed
with 1/2 c. milk
salt and pepper to taste
(light on salt)
Place bread in buttered 9 x 13-inch dish. Spread cooked
sausage and grated cheese over bread. Beat eggs well for 5
minutes with milk and mustard. Pour over sausage and cheese.
Cover. Refrigerate overnight. The next day, pour mushroom and
milk mixture over top. Bake at 300 degrees for 1 hour, until bubbly
and cheese is golden brown. Serves 12.
Good with fruit salad.
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