Breakfast Bake

Ingredients:

3 cups onion and garlic croutons (Pepperidge Farm has these)
2 cups grated sharp cheddar cheese
1 1/2 lbs. milk sausage
4 eggs
2 3/4 cups milk
1/2 tsp. salt
3/4 tsp. dry mustard
1 can cream of mushroom soup
1 lb. frozen hash browns

Directions:

Grease 9x13 inch pan and place croutons to cover bottom of pan. Place 1 1/2 cup grated sharp cheddar cheese over croutons. Place 1 1/2 lbs. mild sausage (browned and drained) over cheese layer. Mix 4 eggs, 2 1/4 cups milk, 1/2 t. salt, 3/4 t. dry mustard and pour over sausage layer. Cover and refrigerate overnight. Next morning: Dilute 1 can cream of mushroom soup with 1/2 c. milk and pour over. Layer 1 lb. frozen hash browns over soup layer. For top layer sprinkle 1/2 cup grated cheddar cheese. Bake 1 1/2 hours at 300 degrees. Let set 10 minutes and slice.

By Robin

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Breakfast Bake

Ingredients:

2 1/2 cups cubed bread
3/4 cup diced, lean, cooked ham
2 Tbsp. diced red pepper
1 cup grated cheddar cheese
1/2 cup sour cream
1 cup egg substitute
1/4 tsp. dry mustard
1/4 tsp. onion powder
1/4 tsp. pepper
paprika

Directions:

Place bread cubes in 8 inch square baking dish coated with cooking spray. Layer ham, red pepper and cheese over bread, and set aside. Combine sour cream, egg substitute, mustard, onion powder, and pepper; pour over cheese mixture. Cover and refrigerate 8 hours. Remove from refrigerator, let stand 30 minutes. Bake uncovered, at 350 degrees F for 30 minutes. Sprinkle with paprika. Serves 6.

By Robin from Washington, IA