Breakfast the Night Before

Courtesy of National Pork Board 8 Servings • 10 Min. Prep Time • 90 Min. Cook Time • 12 Hr. Marinate Time • Warm muffins, fresh fruit and juice.

Directions:

1. Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels.

2. Grease 9x13-in. baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese.

3. Combine eggs, 2 1/2 c. milk and dry mustard in medium bowl; beat with rotary beater or fork until well mixed. Pour egg mixture over layered mixture in baking dish. Cover with plastic wrap. Refrigerate for 8-24 hr.

4. Heat oven to 300°F. Stir together cream of mushroom soup and 1/2 c. milk in small bowl. Pour over mixture in baking dish.

5. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hrs. or until center is set when baking dish is slightly jiggled. Let stand for 10 min. before serving.

* This dish is made easier by mixing it the night before. A good addition to a brunch buffet or as a holiday breakfast.

* Recipe and photo courtesy of National Pork Board. For more recipes visit: www.PorkBeInspired.com

Nutrition:

Calories: 448; Total Fat: 30g; Saturated Fat: 13g; Cholesterol: 175mg; Total Carbs: 20g; Fiber: 1g; Protein: 24g; Sodium: 1153mg;