Mini Sausage-and-Egg Casseroles

Southern Living

Use 1 (16-oz.) package of crumbled pork sausage instead of the patties, if desired. Simply cook in a nonstick skillet until browned and crumbled.

Makes 10 servings

Ingredients

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8 (1 1/2-oz.) sourdough bread slices, cut into 1/2-inch cubes
Vegetable cooking spray
1 (12-oz.) package fully cooked pork sausage patties, chopped
2 1/2 cups 2% reduced-fat milk
4 large eggs
1 tablespoon Dijon mustard
1/2 cup buttermilk
1 (10 3/4-oz.) can cream of mushroom soup
1 cup (4 oz.) shredded sharp Cheddar cheese

Preparation

Prep: 20 Minutes
Bake: 30 Minutes

1. Divide bread cubes evenly among 10 (8- to 10-oz.) ovenproof coffee mugs coated with cooking spray, placing in bottom of mugs. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture in mugs.

2. Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with Cheddar cheese. Place coffee mugs on a baking sheet.

3. Bake at 350° for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.

Note: Unbaked mugs of casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.

Sausage-and-Egg Casserole: Omit coffee mugs. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Proceed as directed, increasing bake time to 1 hour or until casserole is set. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.

Created date

July 2007