Sausage Brunch Eggs
7 ingredients
5 steps
Ingredients
- 2 lb. bulk breakfast sausage
- 1 (6 oz.) box cheese croutons
- 6 eggs
- 2 1/2 c. milk
- 2 c. shredded Cheddar cheese
- 1 (10 oz.) can cream of mushroom soup
- 1/2 c. milk
Directions
-
1Brown sausage and drain well.
-
2Spread in 13 x 9-inch dish. Sprinkle with croutons.
-
3Beat eggs with 2 1/2 cups milk and pour over all.
-
4Sprinkle with cheese; cover and refrigerate overnight. Before baking, blend soup with 1/2 cup milk and pour over all. Bake, uncovered, at 350° for 1 to 1 1/2 hours.
-
5Let sit before cutting.
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