Breakfast Casseroles Cookbook Egg

Egg Casserole

1 box (minus 1/2 C.) croutiettes, any flavor
2 C. mild cheese, shredded
2 lbs. Little Sizzlers, cut up
4 eggs
2 1/2 C. milk
1 can cream of mushroom soup
1 small can mushrooms

Place courtiettes in bottom of a greased 9×13″ pan. Top with cheese. Cook sausage in skillet. Drain on paper towel. Arrange cut-up sausage on top of cheese. Beat eggs and mix with milk, soup and mushrooms. Refrigerate overnight. Bake at 350º until bubbly and brown, about 1 hour and 15 minutes.

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