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Egg and Mushroom Casserole - 2013
Recipe courtesy of Joan Wozny
INGREDIENTS
PREPARATION
Spray a 13 x 9 casserole. Layer croutons in bottom. Top with cooked and drained sausage. Combine eggs, milk, soup, mushrooms, spices and whisk together. Pour over sausage. Cover dish with foil and refrigerate overnight.
Remove from fridge and set out for 30 mins before cooking. Preheat oven to 325 degrees. Bake uncovered at 325 for 50 minutes. Top with the shredded cheese and return to oven for another 5 - 10 minutes until cheese is melted.
- 2 1/4 Cups Seasoned Croutons (1 box)
- 1 1/2 lbs Sausage, cooked, crumbled and drained
- 4 Eggs, beaten
- 2 1/4 Cups Milk
- 1 Can Cream of Mushroom Soup
- 4oz Can (or Jar) Sliced Mushrooms
- 3/4 tsp Dry Mustard
- 3/4 tsp Smoked Paprika
- 3/4 tsp Cayenne Pepper
- 3 pinches salt (I use Kosher)
- 2 Cups of Shredded Cheddar (I use 4 cheese or Mexican blend)
PREPARATION
Spray a 13 x 9 casserole. Layer croutons in bottom. Top with cooked and drained sausage. Combine eggs, milk, soup, mushrooms, spices and whisk together. Pour over sausage. Cover dish with foil and refrigerate overnight.
Remove from fridge and set out for 30 mins before cooking. Preheat oven to 325 degrees. Bake uncovered at 325 for 50 minutes. Top with the shredded cheese and return to oven for another 5 - 10 minutes until cheese is melted.