"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Dutch Oven Egg Casserole Recipe

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This recipe for Dutch Oven Egg Casserole, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shafer Family
Added: Monday, April 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10" or 12" oven
Serves 8

1 box croutons (pick a flavor)
2 1/2 cups grated cheddar cheese
1 1/2 lbs sausage or bacon (already cooked)
4 eggs
2 1/2 cups milk
3/4 tsp dry mustard
1 can cream of mushroom soup
3/4 cup evaporated milk

Directions:
Directions:
Place croutons on bottom of oiled dutch oven. Sprinkle cheese over croutons. Put browned sausage or bacon on top of cheese.

Beat eggs and then add milk and dry mustard to the eggs. Mix well. Pour over everything.

Mix soup and evaporated milk and pour over all.

Bake for about 1 1/2 hours on medium low heat.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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