Breakfast & Brunch

Ingredients:
3 1/2 cups garlic croutons
4 cups shredded sharp cheddar cheese, divided
1 pound bulk breakfast sausage, cooked and crumbled
1/2 teaspoon dry mustard
4 eggs
3 1/4 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 (optional)

Directions:
Place croutons in the bottom of a 9 x 13 inch 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 overnight. The next morning, whisk together soup and 1 cup 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.

Notes:
To add even more flavor use Johnsonville Italian Sausage. Instead of regular breakfast sausage, you can also swap the cheese and use what you like. With Italian sausage, shredded mozzarella and Parmesan are really good! For a little heat, use pepper jack cheese, or use a combination of different cheeses. It’s all delicious.