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Breakfast The Night Before

By: National Pork Board

"This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast."

Rate/Review | Read Reviews (10)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk

Directions

Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hours.
Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.

Nutritional Information

Amount Per Serving Calories: 465 | Total Fat: 31.1g | Cholesterol: 182mg Powered by ESHA Nutrient Database

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Reviewed on Nov. 28, 2009 by seawherry

Hi everyone I have made this for years, however i do it slightly different, instead ofmushroom...

Reviewed on Oct. 26, 2006 by Cindy Rae

We thought this was pretty good. It's really quick to throw together and tastes great. The...

Reviewed on Nov. 25, 2009 by briskiluv

We call this recipe Do Ahead Sausage Fondue. It has been made in my husbands family for...

Reviewed on Nov. 30, 2009 by Claudia

I made this for My Thanksgiving Breakfast. It was such a big hit. I am so glad to have found...

Reviewed on Dec. 15, 2009 by CHERYL W.

I made this recipe as given but opt to use "Italian" (seasoned) pork. It was yummy. I love...

Reviewed on Jun. 3, 2010 by arsenicookie

I love bread pudding so I was very excited to make this but something about the flavor/texture...

Reviewed on Jan. 19, 2010 by Paula

Very Good! My family says this is the best roast ever! The only change I made was I used a...

Reviewed on Jul. 3, 2011 by Denise

VERY good! I was a little scared by the amount of milk in the recipe, so I cut back a tiny...

Reviewed on Feb. 17, 2011 by Tim

Supporting Member (Click to learn more about Supporting Membership)

Made this on a Saturday night and served for the family on a Sunday morning. Great dish! ...

Reviewed on Feb. 10, 2012 by Kim C.

Loved this! I used turkey sausage to cut the fat, skim milk, and reduced fat cheese. Instead...

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