Mini Sausage-And-Egg Casseroles

1. 1

   Divide bread cubes evenly among 10 (8- to 10-oz.) ovenproof coffee mugs coated with cooking spray, placing in bottom of mugs. Top evenly with sausage. Whisk together 2 1/2 cups milk, eggs, and Dijon mustard. Pour evenly over bread mixture in mugs.

2. 2

   Whisk together buttermilk and cream of mushroom soup. Spoon over bread mixture in mugs; sprinkle with Cheddar cheese. Place coffee mugs on a baking sheet.

3. 3

   Bake at 350u00b0 for 25 to 30 minutes or until casseroles are set and puffed. Serve immediately.

4. 4

   Note: Unbaked mugs of casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.

5. 5

   Sausage-and-Egg Casserole: Omit coffee mugs. Arrange bread in 2 lightly greased 8-inch square baking dishes or 1 lightly greased 13- x 9-inch baking dish. Proceed as directed, increasing bake time to 1 hour or until casserole is set. Note: An unbaked casserole can be covered with plastic wrap, then foil, and frozen up to 1 month. Thaw overnight in the refrigerator. Bake as directed.

* Per serving · 4 servings · Values may vary.

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