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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole is from Our Christopherson Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 # pork sausage (sage flavored)
14 slices bread cubes
8 oz. cheddar cheese
6 eggs
2 1/2 C milk
1/2 t salt
1 can condensed cream of mushroom soup
1/2 C milk
1 C mushroom stem/pieces
1 1/2 t dried mustard
seasoned pepper to taste
Directions:
Directions:
Grease 9x13 " pan. Cook sausage, put bread cubes, cheese, sausage in layers into pan. Mix egg with 2 1/2 C milk, salt and pepper. Mix soup with 1/2 C milk, add mushrooms, and pour over to of casserole.
Bake 300º for 1 1/2 hours.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
If made the night before, the bread absorbs the milk. The casserole is ready for over in the morning. This is the casserole I make for Christmas morning, for early risers. Late comers still will warm up the leftovers. :)

 

 

 

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