Recipe(tried): Egg and Sausage Casserole - Jan, Here is the Recipe

Dear Jann,

Before I forget, please post your recipe for Sausage Rolls, they sould delicious!

Our family enjoys this recipe for Christmas Brunch. I am able to prepare it the day before; therefore, I can enjoy Christmas morning under the tree and worry about individual breakfasts that day.

I also keep a basket of muffins out and the fruit bowl on ice with the fruit dip in a smaller bowl for munching on. That and the coffee going along t=with the coffee cake makes everyone here happy.

Egg & Sausage Casserole
makes 10-12 servings

8 slices of bread, without crusts and cubed (wwe prefer Pepperidge Farm)
1 lb. pork sausage, cooked, crumbled and drained well
1 1/2 c. fresh mushrooms, sauteed and drained
2 c. cheddar cheese, grated
4 eggs
2 1/2 c. milk
1/4 t. dry mustard
1 10 3/4 oz. can cream of mushroom soup
1/2 soup can of milk
Buttered breadcrumbs (we use 1/2 c. Pepperidge Farm Herb Stuffing mix heated with 2 T. melted butter

Place bread cubes in bottom of an 8x12-inch baking dish. Add sausage, mushrooms, and cheese to the bread cubes. In a separate bowl, mix together the eggs, milk, and dry nustard. Pour liquid ingredients over ingredients in casserole dish. Cover and refrigerate overnight.

The next day, bring casserole to room temperature. Mix mushroom soup with milk. Pour over casserole. Cover with buttered bread crumbs. Bake in a pre-heated 375 degrees oven for 75 minutes.