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Sausage-mushroom breakfast casserole

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Sausage-mushroom breakfast casserole photo 1

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Ingredients/Components

milk
eggs, beaten - 4 item
dry mustard - 3/4 tsp
shredded Cheddar cheese - 2 c
can cream of mushroom soup - 1 item
can sliced mushrooms, drained - 1 oz
seasoned croutons Pepperidge Farm bread dressing mix is best
bulk pork sausage mild or hot

How to make sausage-mushroom breakfast casserole:

Spread croutons in lightly greased 13 x 9-inch baking dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushroom 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. Serves 8 if used as a main dish.

Recipe categories: Breakfast, Casseroles, One Dish meal.

Rating:

Average rating: 4, total votes: 7

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