"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Breakfast Casserole Recipe

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

Contributor:  
Contributor:  
Trish Rees
Added: Thursday, January 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 dozen eggs
1 c. grated cheddar cheese
1 1/2 c. milk
2 lb. sausage
1 can cream of mushroom soup (with 1/4 c. milk)
1 can of mushrooms, drained
8 slices of bread
3/4 tsp. dry mustard
1 sm. green pepper chopped
3 green onions, tops and all chopped.

Directions:
Directions:
Brown and drain sausage. remove crust form bread. Butter a 9x13 dish, line the bottom of dish with bread, cover with sausage and cheese.
Beat eggs, add mustard, milk, onion and green pepper. Pour mixture over sausage and cheese, salt and pepper it. Cover with foil and refrigerate over night. Before baking dilute soup with 1/4 c. milk, add mushrooms and pour mixture over egg mixture. Bake uncovered at 300 for 1 1/2 hours.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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