Happy Tuesday! I hope you're all having a good start to your week.
Thank you all so much for your favorite dessert recipes last week! You're awesome!! Thanks to those of you who didn't share desserts but shared breakfast, dinner, bread, etc. recipes instead. You're awesome too. :-) I'm thrilled every week to see how many of you link up your recipes.
Would more notice of theme weeks help? I can put up a tentative schedule next week, if that's something you'd be interested in.
This week I'm sharing a breakfast recipe. It's another one that's courtesy of A Taste of Home - and super yummy!!
Overnight Egg Casserole
8 slices bread, cubed
1-1/2 cups shredded cheddar cheese
1-1/2 pounds bulk pork sausage or Italian sausage
2-1/2 cups milk
1 tablespoon prepared mustard
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted (I prefer cream of chicken)
1/4 cup chicken broth
Place bread cubes in a greased 13 x 9 baking dish. Sprinkle with cheese; set aside. In a skillet, cook sausage over medium heat until no longer pink; drain. Crumble sausage over the cheese and bread. Beat the eggs, milk, mustard, soup and broth; pour over sausage. Cover and refrigerate overnight or at least 2-3 hours before baking.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or just until set. Let stand for 5 minutes before cutting.
What's cooking in your kitchen?