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Ingredients
- 2 1/4 c. seasoned croutons
- 1 1/2 lbs. bulk pork sausage (I use 2 lbs.)
- 4 Large eggs, beaten (I use 6 to 8 Large eggs)
- 2 1/4 c. lowfat milk
- 1 (10 1/4 ounce.) can cream of mushroom soup, undiluted
- 1 (4 ounce.) can sliced mushrooms, liquid removed
- 3/4 teaspoon dry mustard
- 2 c. (8 ounce.) shredded Cheddar cheese
Directions
- Spread croutons in a lightly greased 9x13x2 inch baking dish; set aside.
- Cook sausage till browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine Large eggs, lowfat milk, soup, mushrooms, and mustard. Mix well and pour over sausage. Cover and chill at least 8 hrs or possibly overnight. Bake uncovered, at 325 degrees for 50 to 55 min. Sprinkle cheese on top; bake 5 min or possibly till cheese melts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2182g | |
| Calories 4206 | |
| Calories from Fat 2818 | 67% |
| Total Fat 315.44g | 394% |
| Saturated Fat 126.23g | 505% |
| Trans Fat 1.43g | |
| Cholesterol 1596mg | 532% |
| Sodium 9925mg | 414% |
| Potassium 3523mg | 101% |
| Total Carbs 116.25g | 31% |
| Dietary Fiber 7.8g | 26% |
| Sugars 42.24g | 28% |
| Protein 219.67g | 351% |
