Rating: 4 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

When I know I'm going to have company for breakfast, this is the dish I serve. Because you prepare it the night before, all you have to do is pop it in the oven and you're free to make the juice and toast.

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Recipe Summary

cook:
50 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.

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  • Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.

Nutrition Facts

935 calories; protein 38.5g; carbohydrates 27.4g; fat 74.1g; cholesterol 269.2mg; sodium 1830.3mg. Full Nutrition
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