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Egg Sourdough Breakfast Casserole

Contributed By: Joanna, CA | See all of Joanna's recipes
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Rating: 3   Reviews: 13 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 25 Minutes
Can be made ahead and frozen through mixing all ingredients. Add mushroom soup after thawing and ready to cook
RECIPE INGREDIENTS
6-9 slices sourdough, crust removed, cut or torn into cubes
2 pkgs J Dean sausage
2 1/2 cups sharp cheddar shredded cheese
4 beaten eggs mix with
1 cup half and half
1 1/4 cup milk
1 tsp dry mustard
2 dashes tabasco sauce
1 can cream of mushroom soup
Egg Sourdough  Breakfast Casserole Recipe at Cooking.com
DIRECTIONS
Brown 2 pkgs J Dean sausage, drain and chop into small bits.


Mix sausage and cheese together, then add eggs and ¾ cup milk. Mix well and pour over bread cubes in a greased 13x9 baking dish. Cover with foil, refrigerate overnight.


In A.M., preheat oven to 325 degrees. Mix 1/2 cup milk and 1 can mushroom soup and pour over top of sausage bread and cheese mixture. Bake for 1 hour.


Date Added: 02/27/2010
Spotlight Recipe Review See all 13 reviews »

Rating: 1
by: Michele Reviewed: 02/20/2014
Where's the half & half?
I was all excited to try this, but read through the directions several times, and nowhere does it tell you what to do with the cup of half and half listed among the ingredients. Too much of a recipe follower to try to guess. Would love to see a corrected version!
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