Servings: 8
Prep Time: 10 Min.
Cook Time: 90 Min.
Marinate: 12 Hr.

+ 1 lb. breakfast roll sausage OR fresh pork sausage, seasoned as desired
+ 8 slices bread, cubed
+ 2 c. cubed cheddar cheese (8 oz.)
+ 4 eggs
+ 2 1/2 c. milk
+ 3/4 tsp. dry mustard
+ 1 (10 3/4 oz.) can golden cream of mushroom soup
+ 1/2 c. milk

1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.
2. Grease 9x13-in. baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese.
3. Combine eggs, 2 1/2 c. milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hr.
4. Heat oven to 300°F. Stir together cream of mushroom soup and 1/2 c. milk in small bowl. Pour over mixture in baking dish.
5. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hrs. or until center is set when baking dish is slightly jiggled. Let stand for 10 min. before serving.

* This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Calories: 448;   Total Fat: 30g;   Saturated Fat: 13g;   Cholesterol: 175mg;   Total Carbs: 20g;   Fiber: 1g;   Protein: 24g;   Sodium: 1153mg;