Breakfast Casserole

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Title: Breakfast Casserole
Categories: Breakfast, Eggs
Yield: 8 Servings

8 Slices Of Bread
2 1/2 c Milk
1/2 t Salt (To Taste)
3/4 c Cheddar Cheese;Grated
4 Whole Eggs +Or+
1 c Egg Substitute
1 1/2 lb Sausage;Cooked
3/4 T Prepared Mustard
1 cn Cream Of Mushroom Soup
4 oz Can Of Mushrooms

Cube bread, place in the bottom of a baking dish and top with cooked
sausage and cheese. Mix egg, mustard and salt together and pour over
bread. Place in refrigerator overnight. Mix soup, mushrooms and milk
together and pour over egg bread mixture. Bake at 300 for 1 1/2 hours.
WITH WHOLE EGG: Per Serving: 589.1 Cal; 21.8g Protein; 18.7g Carb; 1262.
1mg Sodium; 1.0g Fiber; 46.0g Fat; 17.7g SatFat; 185.5mg Chol; 391.8
Fat Cal (66.5%); WITH EGG SUBSTITUTE: Per Serving: 566.6 Cal; 18.6g
Protein; 18.4g Carb; 1270.6mg Sodium; 1.0g Fiber; 43.5g Fat; 16.9g
SatFat; 79.0mg Chol; 368.5 Fat Cal (65.0%);

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