Breakfast The Night Before

Total Time: 1 hour 40 minutes
Course: Breakfast
Keyword: low carb, low sugar
Cut: Sausage
Cooking Method: Bake
Meal Type: Pork – the King of Breakfast
Servings: 8


  • 1 pound bulk pork sausages (seasoned as desired)
  • 8 slices bread (cubed)
  • 2 cups cheddar cheese (cubed)
  • 4 eggs
  • 2 1/2 cups milk
  • 3/4 teaspoon dry mustard
  • 10.75 ounces cream of mushroom soup (OR golden mushroom soup)
  • 1/2 cup milk


  • Cook sausage in large skillet until brown, breaking up with wooden spoon; drain. Pat sausage dry with paper towels. Grease 9x13-inch baking dish. Place bread cubes in baking dish. Sprinkle cubed Cheddar cheese over bread. Sprinkle sausage over cheese. Combine eggs, 2 1/2 cups 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 hours.
  • Heat oven to 300 degrees F. Stir together cream of mushroom soup and 1/2 cup milk in small bowl. Pour over mixture in baking dish. Place baking dish on baking sheet. Bake, uncovered, about 1 1/2 hours or until center is set when baking dish is slightly jiggled. Let stand for 10 minutes before serving.


Recipe courtesy of
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