Great-Grandma's Breakfast Casserole from the Farm Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: -12 slices of Pepperidge Farm type white bread or one loaf sourdough bread, crusts removed
-1/2 C. butter or margarine
-1/2 lb. fresh mushrooms, sliced
-2 C. thinly sliced yellow onions
-Dash salt & pepper
-1 1/2 lbs. breakfast sausage (Jimmy Dean sage, mild Italian, or other)
-3/4 lb. grated cheddar cheese
-5 extra large eggs
-2 1/2 C. milk (2% is fine)
-1 T. Dijon mustard
-1 tsp. nutmeg
-3 T. finely chopped parsley
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Directions: |
Directions:In a 12 " skillet, melt butter and cook mushrooms and onions until tender, about 8-10 mins. Set aside. Cook sausage, cutting into small pieces as it cooks. Beat eggs and milk together with salt & pepper. Add parsley. In a greased 9" X 13" pyrex or other casserole dish, place a layer of bread slices close together. Top with 1/2 mushroom/onion mixture and 1/2 sausage. Pour over this 1/2 of the egg mixture and sprinkle with 1/2 grated cheese. Repeat with second layer. Cover with plastic wrap and refrigerate overnight. When ready to cook bake in pre-heated 350º oven 1 hour until bubbly and browned. Cover first 15 mins. with aluminum foil. Serve and enjoy!! |
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Personal
Notes: |
Personal
Notes: From Deacon's mom - This was a recipe that my grandmother used to make during my childhood visits to my grandparent's farm in Western PA. She would make a big batch for our huge crowd, which included all of my cousins and their families. She was a wonderful cook.
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