1lb.ground pork breakfast sausage, browned and drained(2 cups)
2 1/2cupsshredded cheddar cheese
2/3cupmilk
10ounce cancream of mushroom soup
Instructions
In a large mixing bowl, whisk the eggs, 1 1/2 cups milk, salt and pepper. Switch to a large spoon or rubber spatula and add in the bread pieces, stirring gently to thoroughly coat with the egg and milk mixture. Add in the cooked sausage and shredded cheddar cheese. Cover the mixing bowl and refrigerate overnight.
The next morning, spray a 9×13″ baking dish with cooking spray, alternatively you can butter the dish.Transfer the prepared mixture into the baking dish and spread it evenly in the pan. In a mixing bowl, combine 2/3 cup milk and can of cream of mushroom soup, stirring well. Spoon over the top evenly.
Bake, uncovered, at 350-f degrees for 60 minutes, or until set. Note: Since this bakes for a long time, be mindful to not burn the bottom. My high altitude adjustments were to bake at 340-f as things tend to burn in my oven. The bottom did get browned, but not burnt.
Notes
Recipe adapted from Gooseberry Patch, “Christmas at Grandma’s.”