Breakfast Sausage Casserole

Ingredients

• 8 slices bread cubed
• 1 pound diestel breakfast sausage 
• 10.8 ounce cream of mushroom soup canned
• 6  eggs 
• 0.5 cup milk 
• 0.8 teaspoon ground mustard dry
• 0.5 teaspoon salt 
• 4 cups cheddar cheese shredded

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• baking pan

Directions

1. Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink.
2. Drain and discard any excess grease. Grease a 9x13 inch baking dish.
3. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
4. Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended.
5. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
6. Preheat an oven to 300 degrees F (150 degrees C).
7. Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
8. Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.