"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole, by , is from Westby Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deidre Grimsrud Smith

Category:
Category:

Ingredients:  
Ingredients:  
6 eggs
1 lb sausage (fried & drained)
6 slices bread (cubed) (remove crust)
1 small can sliced mushrooms
1 tsp salt
1 can cream of mushroom soup
3 C milk
Bag tater tots
2 C Sharp shredded Cheddar cheese
C water
1 tsp dry mustard

Directions:
Directions:
Combine all ingredients except cream of mushroom soup, water and tater tots. Make the night before and refrigerate. In the morning, pour mixture in a 9x13 greased pan. Dilute the cream of mushroom soup with the water. Arrange tater tots on top of the egg mixture and pour cream of mushroom soup mixture over the top. Bake at 350 for 1 hour.

Personal Notes:
Personal Notes:
This is one of the breakfast casseroles we made for Trisha's (Rooney Brooks) bachelorette party.
Westby Branch: Irene, Gayle

 

 

 

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