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Breakfast the Night Before

Breakfast the Night Before

This dish is made easier by mixing it the night before.


  • 1 pound bulk, fresh pork sausage, seasoned as desired
  • 8 slices bread, cubed
  • 2 cups cubed Cheddar cheese (8 ounces)
  • 4 eggs
  • 2 1/2 cups milk
  • 3/4 teaspoon dry mustard
  • 1 (10 3/4 ounce) can condensed or golden cream of mushroom soup
  • 1/2 cup milk


  1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.
  2. Grease a 9 x 13-inch baking dish. Place bread cubes in baking dish.
  3. Sprinkle cubed Cheddar cheese over bread.
  4. Sprinkle sausage over cheese.
  5. Combine eggs, 2 1/2 cups 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.
  6. Cover with plastic wrap.
  7. Refrigerate for 8 to 24 hours.
  8. Heat oven to 300 degrees F.
  9. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish.
  10. Place baking dish on baking sheet.
  11. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled.
  12. Let stand for 10 minutes before serving.

Serves 8.

Recipe and photo credit (used with permission): National Pork Board -

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