"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sharyl's Breakfast Bake Recipe

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This recipe for Sharyl's Breakfast Bake, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharyl Hofer - Human Resources
Added: Wednesday, November 1, 2006


3 c onion/garlic croutons
2 lbs sausage, cooked
2 c shredded cheddar cheese
2 1/4 c milk
6 eggs
1/2 tsp salt
3/4 tsp prepared mustard
1 can (10 3/4 oz) cream of mushroom soup
1/2 c shredded cheddar cheese
seasoned hash brown potatoes
1/2 c milk
green chili

Layer croutons, sausage and 2 c shredded cheese in ungreased 9 X 13 baking dish. Top with green chili. Combine 2 1/4 c milk, eggs, mustard and salt and pour over croutons and sausage. Cover and refrigerate overnight. In the morning, combine mushroom soup and 1/2 c milk and pour over casserole. Place a layer of hash browns over top and sprinkle with remaining shredded cheese. Bake at 300 degrees for 1 1/2 hours.




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