"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 Lamontagne Sisters' 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!

Contributor:  
Contributor:  
Karen Cunningham

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. sausage
2 1/2 cups seasoned croutons (6 oz. box)
2 1/2 cups milk
3 cups shredded four-blend Mexican cheese
4 eggs

1/2 cup milk
1 can cream of mushroom soup

Directions:
Directions:
Lightly grease 9" x 13 pan. Pour in the croutons. Sprinkle shredded cheese over croutons. After browning and thoroughly draining grease from sausage, spread it on top of the cheese. Beat 4 eggs with the 2 cups of milk. Pour over sausage. Cover and refrigerate overnight.

Before baking, mix the can of soup with the other 1/2 cup of milk. Pour over casserole. Bake at 350 for 30-40 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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