1 dozen eggs - well beaten 1 c shredded cheese /12 c chopped green pepper 1 1/2 c milk 1 tsp dry mustard 1/2 c chopped onion 1 can cream of mushroom soup dash of chili powder 2 lb cooked sausage or ham Texas toast to line pan
Line a greased 9 x 13" pan with Texas toast. Cover with sausage and layer with cheese. Saute onion and green pepper. Mix eggs, 1 cup milk, onion, pepper and seasonings. Pour over meat and cheese.Refrigerate over night. In a bowl, combine soup and 1/2 cup milk. Pour soup over casserole. Bake, uncovered, for 45 minutes to one hour at 350º. Center should be set.
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