Coffee and doughnuts this morning, but I have a plan for tommorrow:
Breakfast Sausage Casserole
2 1/2 cups seasoned croutons
1 1/2 lbs. sausage
4 eggs beaten
2 1/2 cups milk
1 can cream of mushroom soup
1 4 oz. can sliced mushrooms, drained
3/4 tsp. dry mustard
2 cups or 8 oz. cheddar cheese
Pour croutons in a 13x9x2 baking dish
Brown sausage, crumble and drain on paper towels
Beat eggs, add milk, soup, mushrooms and dry mustard
Layer sausage over croutons, pour above wet mixture over sausage
Refridgerate 8 hours or overnight.
Remove from fridge 30 mins. before baking.
Bake at 325, 50-55 minutes, remove, sprinkle cheese on top and
continue baking 5-10 minutes longer until cheese melts.
Let stand 10 minutes before serving.
Heart attack in a dish! Even better served with some Keene's Country Ham and Hashbrown Casserole! YUM!!!!!