You are here

Sausage-Mushroom Breakfast Casserole

southern.chef's picture
Ingredients
  Seasoned croutons 2 1⁄4 Cup (36 tbs)
  Pork sausage 1 1⁄2 Pound (Bulk)
  Eggs 4 , beaten
  Milk 2 1⁄4 Cup (36 tbs)
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  Canned sliced mushrooms 4 Ounce, drained
  Dry mustard 3⁄4 Teaspoon
  Shredded cheddar cheese 2 Cup (32 tbs)
  Cherry 1 Cup (16 tbs)
Directions

Spread croutons in a lightly greased 13- x 9- x 2-inch baking dish, set aside.
Cook sausage until browned, stirring to crumble, drain well.
Sprinkle sausage over croutons.
Combine eggs, milk, soup, mushrooms, and mustard, mix well, and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
Remove from refrigerator, let stand 30 minutes.
Bake, uncovered, at 325° for 50 to 55 minutes.
Sprinkle cheese over top, bake an additional 5 minutes or until cheese melts.
Garnish with tomatoes and parsley, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Dish: 
Curry
Servings: 
8

Rate It

Your rating: None
4.167645
Average: 4.2 (17 votes)