Linda Black’s Sausage and Egg Casserole

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Rating: 4.5/5 (11 votes cast)

2 cups shredded cheddar cheese
1/2 cup KYVAN Mild Salsa
4 eggs (slightly beaten)
2-1/2 cups whole milk
3/4 teaspoon dry mustard
1 10oz. can cream of mushroom soup
1 teaspoon KYVAN Original Hot Sauce
8 slices of bread (cubed, no crust),
1 lb sage sausage (browned and drained)

Combine soup, 1/2 cup milk, 1/2 cup KYVAN mild salsa, and hot sauce in a bowl.
Layer bread, sausage, and cheese in large glass baking dish.
Mix eggs, 2 cups milk, and dry mustard in a bowl and pour over layers.
Top with soup mixture. Cover and refrigerate overnight.
Bake at 350 degrees for 1 1/2 hrs uncovered.

Linda Black’s Sausage and Egg Casserole, 4.5 out of 5 based on 11 ratings