Place bread in bottom of greased 9x13 in pan, top with cheese. Brown sausage, drain and put on top of cheese. Beat eggs with milk and mustard. Pour over all. Cover and refrigerate overnight. Mix soup with 1/2 cup milk and pour over casserole. Bake uncovered at 300 for 1 1/2 hrs. let stand for 10 min

8 oz brie cheese 1 lb hot pork sausage, ground 6 slices white bread 1 cup parmesan cheese, grated 7 large eggs, divided 3 cups whipping cream, divided 2 cups fat-free milk 1 Tbsp sage, chopped fresh or 1 teas dried 1 tsp seasoned salt 1 tsp dry mustard Green onion, chopped for garnish Trim and

Place bread in bottom of greased 9x13 in pan, top with cheese. Brown sausage, drain and put on top of cheese. Beat eggs with milk and mustard. Pour over all. Cover and refrigerate overnight. Mix soup with 1/2 cup milk and pour over casserole. Bake uncovered at 300 for 1 1/2 hrs. let stand for 10 min

Wonderful make ahead casserole for overnight guests or for breakfast or brunch. Combine beaten eggs , milk, salt, pepper...casserole dish, layer bread, sausage and cheese. Repeat layer....for 35 to 45 minutes.

Spread croutons in a lightly greased 13 x 9 x 2 inch baking dish; set aside. Cook sausage, until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs and next 4 ingredients, mix well, and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove

Saute sausage and onions until meat is cooked. Add mushrooms and cook 3 to 4 minutes more. Drain off excess fat and spoon mixture over bread. Top with grated cheese.