Breakfast |
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Brunch Casserole - 1998
Recipe courtesy of Rose Marie Wilson
INGREDIENTS
PREPARATION
Cut bread with a donut cutter; arrange bread scraps in bottom of a greased 9x13 pan. Cover with layers of cheese, broccoli, and sausage; arrange donut shaped bread and holes over top. Combine remaining ingredients; pour over casserole. Refrigerate overnight (at least 6 hours). Bake at 325 degrees for 55 minutes. Let stand 10 minutes before cutting
- 2 slices bread
- ¾ pound american cheese -- sliced
- 10 ounces frozen broccoli -- cooked/chopped
- 2 cups sausage -- sliced & fried
- 6 eggs -- slightly beaten
- 3 cups milk
- 2 tablespoons instant onion
- ½ teaspoon salt
- ¼ teaspoon dry mustard
PREPARATION
Cut bread with a donut cutter; arrange bread scraps in bottom of a greased 9x13 pan. Cover with layers of cheese, broccoli, and sausage; arrange donut shaped bread and holes over top. Combine remaining ingredients; pour over casserole. Refrigerate overnight (at least 6 hours). Bake at 325 degrees for 55 minutes. Let stand 10 minutes before cutting