Sausage Brunch Bake

Serves: 9
Total Calories: 171


3 cups herb-flavored croutons
1 (8-ounce) package shredded Cheddar cheese, divided
1/2 pound ground pork sausage , browned and drained
4 eggs, beaten
2 1/2 cups milk, divided
3/4 teaspoon dry mustard
1 (10 3/4-ounce) can cream of mushroom soup
1 (32-ounce) package frozen shredded hashbrowns , thawed


Spread croutons in an aluminum foil-lined 13"x9" baking pan. Top croutons with 1-1/2 cups cheese and sausage; set aside. Combine eggs, 2 cups milk and mustard; pour over all. Cover and refrigerate overnight. Combine soup with remaining milk; pour over mixture. Spread hashbrowns over top; sprinkle with remaining cheese. Bake, uncovered, at 325 degrees for one hour.

Tip: Enjoy fresh blueberries throughout the year…just freeze them during berry season! Spread ripe berries in a single layer on a baking sheet and freeze until solid, then store them in plastic freezer bags. Later, you can pour out just the amount you need.

Nutritional Facts:

Serves: 9
Total Calories: 171
Calories from Fat: 104

This Sausage Brunch Bake recipe is from the Comfort Foods Cookbook. Download this Cookbook today.

More Recipes from the Comfort Foods Cookbook:
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Tina's Ooey-Gooey Cinnamon Rolls
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Finnish Cinnamon Toast
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Sausage Brunch Bake
Golden Potato Pancakes
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Creamy Cheddar Grits
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Mom's Banana Nut Bread
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