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

Breakfast Casserole Recipe

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This recipe for Breakfast Casserole is from Our Favorite Family Recipes, 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:  
2 c. seasoned croutons
1 c. shredded Cheddar cheese
1 (4 oz.) can mushroom pieces, drained
1 1/2 lbs. bulk fresh pork sausage
1/2 c. finely chopped onions
6 eggs
2 1/2 c. milk, divided
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1 (10 1/2 oz.) condensed cream of mushroom soup
Directions:
Directions:
Spread croutons evenly in bottom of greased 13 x 9 inch greased baking dish. Top evenly with cheese and mushrooms. In a skillet on medium heat, cook sausage with onion, stirring to crumble meat. Drain well and spread over cheese mixture.

In a bowl, beat eggs with 2 cups milk, salt, pepper and dry mustard. Pour over sausage. Cover and refrigerate overnight; may be frozen in this stage.

In a bowl, stir together soup and 1/2 cup milk. Spread over top of casserole just before baking in preheated 325 degree oven for 60 minutes or until set. Cool 10 minutes before cutting.
Personal Notes:
Personal Notes:
(Try making this using less eggs).

 

 

 

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