Instructions
Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Step 2: In a skillet, cook breakfast sausage until browned and cooked through. Drain excess grease.
Step 3: In a separate skillet, scramble eggs and season with salt and pepper. Set aside.
Step 4: In a small bowl, mix condensed cheddar cheese soup with milk until smooth.
Step 5: Layer 3 noodles in the bottom of the dish. Top with half the sausage, eggs, bacon, and soup mixture. Sprinkle with cheddar and mozzarella.
Step 6: Repeat with another 3 noodles and the remaining ingredients, reserving some cheese and bacon for the top. Finish with the final 3 noodles, reserved cheese, and bacon.
Step 7: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until bubbly and golden.
Step 8: Let rest for 10 minutes before slicing. Garnish with chives if desired.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or oven. This dish can also be frozen—wrap tightly and store for up to 2 months. Thaw overnight in the fridge and reheat before serving.
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