Post by chief_cook2 on Jul 13, 2003 16:30:38 GMT -6
Sausage-Mushroom Breakfast Casserole
Mountain Laurel Inn Bed & Breakfast
2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Parsley sprigs
Spread croutons in a lightly greased 9"x13" dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons. Combine eggs, milk, soup,
mustard and mushrooms. Mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight. Remove f
rom refrigerator; let stand 30 minutes. Bake uncovered at 325
degrees for 50-55 minutes. Sprinkle cheese on top and bake
5 minutes or until cheese is melted. Garnish with cherry tomatoes
and parsley. Serves 8-10
Mountain Laurel Inn Bed & Breakfast
2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz.) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Parsley sprigs
Spread croutons in a lightly greased 9"x13" dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons. Combine eggs, milk, soup,
mustard and mushrooms. Mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight. Remove f
rom refrigerator; let stand 30 minutes. Bake uncovered at 325
degrees for 50-55 minutes. Sprinkle cheese on top and bake
5 minutes or until cheese is melted. Garnish with cherry tomatoes
and parsley. Serves 8-10