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.
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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
Thank you for sharing this recipe! This was a perfect use for baked bread that turned out to be a little too salty. I didn't have dry mustard or red pepper on hand, but I added diced tomatoes and onions fresh from the garden. I baked it for 40 min. in a glass loaf pan. It turned out great!