Sausage Cheddar Breakfast Casserole - Cache Valley Creamery

Name: Sausage Cheddar Breakfast Casserole - Cache Valley Creamery
Ingredients: 10-12 links sausage, I prefer skinless links, you can also use bulk sausage, about ½ to ¾ pound.; 6 slices bread, favorite sandwich bread, French bread or any thicker sliced bread; 2 cups Cache Valley Creamery® cheddar, grated; 8 large eggs; 2 ½ cups milk; 1 tsp ground mustard; ½ tsp onion salt; ⅛ tsp cayenne pepper; 1 can condensed cream of mushroom soup, or homemade mushroom soup if desired. See recipe note; ½ cup whole milk; 1 clove garlic minced; ¼ tsp black pepper or to taste; 2 tbsp fresh parsley or chives chopped

www.cachevalleycreamery.com

This breakfast casserole can be made up to 24 hours in advance and it'll still cook up beautifully. I recommend refrigerating at least 6 hours before baking. Leave the sausage off for a vegetarian...

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Ingredients

10-12 links sausage, I prefer skinless links, you can also use bulk sausage, about ½ to ¾ pound.
6 slices bread, favorite sandwich bread, French bread or any thicker sliced bread
2 cups Cache Valley Creamery® cheddar, grated
8 large eggs
2 ½ cups milk
1 tsp ground mustard
½ tsp onion salt
⅛ tsp cayenne pepper
1 can condensed cream of mushroom soup, or homemade mushroom soup if desired. See recipe note
½ cup whole milk
1 clove garlic minced
¼ tsp black pepper or to taste
2 tbsp fresh parsley or chives chopped