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“Sausage and eggs, but with an added twist from a can of rotel and cream of mushroom soup.”
READY IN:
1hr 20mins
SERVES:
10-12
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray baking dish with cooking spray to prevent sticking.
  2. Layer the bread, sausage and cheese in a 9x13 baking dish.
  3. Beat together eggs and 1 cup milk and pour over cheese/sausage.
  4. Pour the can of rotel over the cheese/sausage.
  5. Cover and refrigerate overnight.
  6. In the morning stir together the mushroom soup and 1/2 c milk.
  7. Pour over casserole dish.
  8. Bake at 375 for 1 hour.
  9. Test the middle to make sure the eggs have set.

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