Sausage Egg Casserole

This is our traditional breakfast on Conference weekend (I heart Conference weekend!) and also Christmas and Thanksgiving. I love it with link sausage but always make a pan without for Tenille. You make the casserole the night before, top it in the morning and make sure you have plenty of time for it to cook.

Sausage Egg Casserole

8 slices white bread with crusts removed

2 c. grated cheddar cheese

1 1/2 pounds ground sausage,drained OR I used heat and serve sausage links, chunked (2 small boxes)

1 1/2 c. milk

3/4 tsp. dry mustard

dash onion salt

8 eggs

Sauce:

1 can cream of mushroom soup mixed with 1/2 can of milk.

Beat together eggs, milk, dry mustard and onion salt. Pour over casserole of bread, cheese and choice of meat. Refrigerate overnight. When ready to bake, mix sauce and spread over the top. Bake, uncovered, at 300 degrees for 1 hour and 15 minutes. (that's the real recipe. I usually cook it at 350 for about an hour.) Cool for 5-10 miutes before serving.

Note: I like to bake this in a disposable pan because cleaning an egged casserole dish is too much!