| SUZANNE'S BREAKFAST
PLACE
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| OVERNIGHT EGGS FOR BRUNCH CASSEROLE
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| INGREDIENTS
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NIGHT BEFORE BREAKFAST
GROUP 1 INGREDIENTS:
8 slices white bread - cubed,
3/4 pound cheddar cheese shredded.
1 1/2 lb. pork sausage, well cooked, drained and crumbled.
4 eggs.
2 1/2 cups milk.
3/4 teaspoon prepared mustard
1/2 teaspoon salt, dash pepper to taste.
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MORNING OF THE BREAKFAST
GROUP 2 INGREDIENTS:
1 can cream of mushroom soup.
1/2 cup milk.
8 - 10 fresh mushrooms , sliced.
(Substitute: 1 small can mushrooms)
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| INSTRUCTIONS
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NIGHT BEFORE THE BREAKFAST
USE GROUP 1 INGREDIENTS:
:: Coat a 9 x 13 baking pan with cooking spray and line the bottom with bread cubes.
:: Distribute the sausage over the bread evenly.
:: Spread grated cheese over the bread and sausage evenly.
:: Mix the following together:
:::: Cheese, eggs, milk, salt, pepper and mustard.
:: Pour the mixture evenly over the bread, sausage and cheese.
:: Cover with foil or plastic wrap and place in the refrigerator over night.
MORNING OF THE BREAKFAST
USE GROUP 2 INGREDIENTS:
:: In a bowl, mix the soup, milk and mushroom slices.
:: Pour over top of chilled casserole.
:: Add any left-over cheese for color on top, or grate some more.
Place in a pre-heated 325 degree oven.
Bake for 1 1/2 hours.
Allow to stand for 10 minutes after removing from oven.
Slice in squares or allow guests to scoop their own portions.
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END OF THIS RECIPE BY SUZANNE
BROYLES
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