Need a brunch recipe?

I was working on a brunch menu recently and came across this recipe. It is one of my favorites and I thought blog readers might enjoy it as well. The recipe comes from a friend of mine in veterinary school. This breakfast casserole is wonderful to feed a crowd and since you make it the night before, it's the perfect "force me to be organized" breakfast dish.

Breakfast Casserole

1 1/2 boxes of Pepperidge Farm croutons or 8 slices of bread, cubed (I use the croutons)
3 cups of milk, divided
4 eggs
1/4 tsp dry mustard
1 can cream of mushroom or cream of broccoli soup
2 to 3 cups of cheddar cheese (more or less to your liking)
1 pound of ground sausage
Package of ritz or saltine crackers
2 tablespoons of butter, melted

Spread bread/croutons in the bottom of a 9 x 13 inch pan. Mix 2 1/2 cups of the milk, eggs, and mustard. Pour over the croutons. Brown the sausage. Sprinkle the meat over the crouton mixture. Top with the cheese. Cover and refrigerate overnight.

In the morning, mix the remaining 1/2 cup of milk with the soup. Pour over the casserole. Bake at 350 degrees for 1 hour. Crush a sleeve of crackers. Mix the crackers with the melted butter. Sprinkle over the casserole for the last 5 to 10 minutes of baking.

Enjoy!