Sunday brunch casserole

Sunday brunch casserole

Ingredients/Components

• eggs - 3 item
• milk
• margarine, softened - 3 4
• 8 oz - 2 c
• pepper - 1/4 tsp
• Dijon mustard - 1/2 tsp
• can cream of asparagus soup, undiluted - 1 item
• sliced green onion tops - 1/4 c
• medium sweet red pepper, cut into thin strips - 1/2 item
• slices sourdough or day old white bread - 6 item
• bulk sausage, cooked and drained mushrooms may be substituted for sausage - 1 lb

How to make sunday brunch casserole:

Remove crusts from bread, if desired. Butter bread. Cube and place in a greased 13 x 9 x 2-inch baking dish. Layer cheese, sausage, red pepper and onion over the bread. In a large bowl, beat eggs. Add soup, milk, mustard and pepper. Pour over bread mixture. Cover and refrigerate overnight. Bake, uncovered, at 300° for 1 hour or until knife comes out clean. Let stand 5 minutes before cutting.

Recipe categories: Egg, Breakfast, Casseroles.