Friday, December 28, 2007

EGG & SAUSAGE BREAKFAST CASSEROLE

We also call this "Christmas morning casserole" as it is easy to make it the night before, then just pop it in the oven while "checking to see if Santa came" and the presents are usually all unwrapped around the same time this is ready to eat! I like to dip it in ketchup, but anyway it is a GREAT breakfast dish & very filling!


makes 6-8 servings ~ cook & prep time: 14 hours * OVERNIGHT RECIPE!*

6 slices bread
2 lbs. sausage * i have found that 1 pound is plenty sausage *
1 cup cheddar cheese (grated) * i use a bit more because we LOVE cheese! *
1 1/2 cup milk
12 eggs
1 tsp. dry mustard
1 can cream of mushroom soup
1/4 cup milk
butter or margarine to spread
salt & pepper
3 green onions (optional) * i never use *

Trim bread, butter both sides & place in 9x13 pan. brown sausage, drain & place on top of bread. Cover with cheese & onions. Beat eggs & 1 1/2 cups milk. Add mustard & salt & pepper. Pour into pan on top of other ingredients & place in fridge overnight. Mix 1/4 cup milk & soup together. Pour over refrigerated casserole. Cook 1 1/2 hours @ 325 degrees on top rack of oven. Do not overcook!

~ recipe from Kris Leatham ~

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