This dish is a nice breakfast or brunch entrée that even the men will enjoy.
1 pound mild bulk sausage
1 pound hot bulk sausage
18 eggs
3 cups croutons, unseasoned, or toasted breadcrumbs
4 cups grated sharp cheddar cheese
6 cups milk
1 tablespoon salt
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
1 (10¾-ounce) can condensed cream of mushroom soup
In a heavy skillet on medium heat cook the sausage. Drain thoroughly. In a large mixing bowl stir the eggs to break the yolks. Add the sausage, croutons, cheese, milk, salt, mustard, Worcestershire sauce, and mushroom soup. Stir, but do not beat. Cover and place in the refrigerator overnight to enhance the flavors.
When ready to serve, remove from the refrigerator. Preheat the oven to 350°. Pour the ingredients into a 3-quart casserole dish and cook for 45 to 50 minutes until firm.
YIELD: 16 SERVINGS