Ingredients:
1 box or bag (6 ounces) garlic croutons
4 cups shredded sharp cheddar cheese,divided
1 pound bulk breakfast sausage,cooked and crumbled
3/4 teaspoon dry mustard
4 eggs
3 3/4 cups milk, divided
1 can (10.75 ounces) cream of mushroom soup
1 bag (32 ounces) country style shredded frozen hash browns, thawed
1 teaspoon paprika
Directions:
Place croutons in the bottom of a 9″x 13″ baking dish that has been sprayed with cooking spray. Sprinkle 1 cup of the cheese over croutons. Next, spoon the sausage over the cheese. In a large bowl whisk together eggs,mustard and 2 1/4 cups milk. Pour egg mixture over sausage. Cover and refrigerate over night. The next morning, whisk together soup and 1 1/2 cups of milk. Uncover your baking dish and spoon the soup mixture over the top. Next, sprinkle on the hash browns. Top with remaining 3 cups cheese and paprika. Bake loosely covered with foil in a preheated 350 degree oven for 50 to 60 minutes. Uncover and bake for another 15 to 20 minutes until eggs are set and cheese is bubbly. Wait 5 to 10 minutes before cutting into squares and serving.
I wish you would post how many this serves when you post recipes, then i can decide how much to make. Just a suggestion. Can this be assembled the night before?
Hi Kerry. This serves 6 to 8. I would not make it the night before. I think it is best if you make it the morning of. I do have several breakfast bake recipes that you can make the night before in my cookbooks and on this site. Thanks! -Amy
Our Absolute Favorite Brunch Bake has ham in it so it doesn’t work for Easter. This is a very close second! Definitely 5 stars. Thanks for the great recipe Amy!
I thought this was excellent. I only did one thing different and that is that after i put the hashbrowns on the casserole I salted and peppered them a little bit. My family really enjoyed this. Thanks Amy!