Ingredients
12
12 servings
- •1 ½ pounds bulk pork sausage
- •3 ½ cups milk, divided
- •8 eggs
- •¾ teaspoon dry mustard
- •8 slices bread, torn into small squares
- •2 cups shredded mozzarella cheese
- •1 (10.75 ounce) can condensed cream of mushroom soup
Instructions
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Beat 2 1/2 cups milk, eggs, and mustard in a large bowl.
- Spread bread squares into the bottom of a baking dish. Layer mozzarella cheese atop the bread and top with sausage. Pour the egg mixture over the entire dish. Cover the baking dish with plastic wrap and refrigerate 8 hours to overnight.
- Preheat oven to 300 degrees F (150 degrees C).
- Stir cream of mushroom soup and 1 cup milk together in a bowl. Remove and discard plastic wrap from baking dish. Pour soup mixture over the 'bake.'
- Bake in preheated oven until hot in the center, about 90 minutes.
Nutritional Facts
Per 12 servings
- Calories: 342
- Carbohydrate: 15g
- Fat: 22g
- Fiber: 0g
- Protein: 21g
- Sugar: 5g
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