Foodie Friday

Today's post is dedicated to my favorite breakfast casserole. This is great to make for breakfast or a brunch. You make it in advance and just pop it in the oven the morning you want to serve it...delicious!

Sausage & Egg Breakfast Casserole:

Ingredients:

1 lb. hot pork sausage

10 eggs, beaten

8 oz. container sliced mushrooms

1 large onion, diced

1 can cream of mushroom soup

6 slices wheat bread, cubed

3 c milk

2 tsp. dry mustard

3 c shredded cheddar cheese

S&P

Method:

Brown sausage completely. While sausage browns, combine all other ingredients except bread and 1/2 of the cheese. In the bottom of a large casserole dish spread the bread cubes into one layer, top with the cooked sausage, then pour the egg mixture over the layers. Top with the remaining cheese and set in the refrigerator overnight (up to 24 hours).

Bake at 350 degrees for 1 hour. Let cool for 10 minutes before serving. Enjoy! 

Oh - one more quick thing. I am in LOVE with the broccoli and cheddar soup at Panera. I have tried similar soups all over the place and can not find one as good as theirs. If anyone has a good cheddar/broccoli soup recipe please let me know!