"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Breakfast Casserole - Sausage-Mushroom Recipe

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This recipe for Breakfast Casserole - Sausage-Mushroom, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 - 8 slices of toasted bread, trimmed or cubed
11/2 - 2 pounds sausage, browned
cup green and/or red peppers, optional
cup onion, chopped, optional
4 eggs, beaten or 1 cup egg beaters
2 cups milk
1 1/2 - 2 cans cream of mushroom soup
teaspoon dry mustard
2 cups cheddar cheese
Parsley, fresh, optional
Grape tomato halves, optional

Directions:
Directions:
Lightly butter 9X13-inch dish. Lay slices of toasted bread on bottom of dish and set aside. Brown sausage, crumble and drain; add onions and peppers and saute with sausage until tender. Sprinkle over croutons. Combine eggs, milk, soup and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight. Remove from refrigerator and let stand 30 minutes. Cover and bake at 325 for 50-55 minutes. Uncover, sprinkle cheese over top. Bake 5-10 more minutes or until cheese melts. Garnish with parsley and tomatoes, if desired.

 

 

 

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