Ingredients Original recipe yields 12 servings Ingredient Checklist 1 ½ pounds bulk pork sausage 3 ½ cups milk, divided 8 eggs ¾ teaspoon dry mustard 8 slices bread, torn into small squares 2 cups shredded mozzarella cheese 1 (10.75 ounce) can condensed cream of mushroom soup Directions Instructions Checklist Step 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Step 2 Beat 2 1/2 cups milk, eggs, and mustard in a large bowl. Step 3 Spread bread squares into the bottom of a baking dish. Layer mozzarella cheese atop the bread and top with sausage. Pour the egg mixture over the entire dish. Cover the baking dish with plastic wrap and refrigerate 8 hours to overnight. Step 4 Preheat oven to 300 degrees F (150 degrees C). Step 5 Stir cream of mushroom soup and 1 cup milk together in a bowl. Remove and discard plastic wrap from baking dish. Pour soup mixture over the ‘bake.’ Step 6 Bake in preheated oven until hot in the center, about 90 minutes.
