"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Scott Spaulding
Added: Saturday, October 31, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs
1 can cream of mushroom soup
1/2 loaf bread
1 package precooked Brown & serve sausage links
1/2 cup cheddar cheese
1 cup milk
1 green pepper
1 medium onion

Directions:
Directions:
Grease 9 x 13" pan. Tear bread into 1" pieces and distribute evenly in pan. Beat eggs, milk and soup together, slice sausage, dice onions and peppers, add to egg, milk and soup mixture, add cheese, mix well and season with salt and pepper to taste, pour into pan. Refrigerate overnight. When ready to cook, preheat oven to 350. Cover with aluminum foil and bake for 45 minutes, then take foil off and cook for another 10-12 minutes until hot and bubbly. Lest rest for 5-10 minutes before serving.

 

 

 

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