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Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Knudsen
Added: Wednesday, April 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 - 10 Slices White Bread
3 Cups Grated Cheddar Cheese
2 lbs. Bulk Sausage
4 Eggs
2 1/4 Cups Milk
3/4 tsp. Dry Mustard
1 Can Cream of Mushroom Soup

Directions:
Directions:
Cook and drain sausage, let stand. Spray a 9 1/2" X 13" glass pan with cooking spray. Break bread in bottom of pan. Sprinkle 2 cups grated cheese over bread. Sprinkle sausage over cheese. Next, mix eggs, milk, mustard & soup. Pour mixture over bread, sausage and cheese. Top with 1 more cup grated cheese. Cover and refrigerate overnight. Bake 350 for 1 hour or until firm.

 

 

 

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