Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Spoon the sausage into an 11 x 7 x 2-inch baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight.Heat the oven to 350°F. Uncover the baking dish.Bake for 45 minutes or until a knife inserted in the center comes out clean.
0.5 pound bulk pork sausage12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups)1.5 cups shredded Cheddar cheese(about 6 ounces)1 cup Pace® Picante Sauce4 egg0.75 cup milk
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