So-Good Breakfast Casserole
Faith Frazier Clotiaux (source unknown)
Yield: 8-10
1 lb sausage
1 dozen eggs
1/3 cup milk
1 (10oz) can sliced mushrooms
Green onion tops, chopped
1 (10.5oz) can cream of mushroom soup
1/2 can milk
Seasoning salt
1 cup Cheddar cheese, shredded
Yield: 8-10
This is an easy go-to breakfast casserole that you can make the night before and have ready to bake in the morning! (Jan 2005)
1 lb sausage
1 dozen eggs
1/3 cup milk
1 (10oz) can sliced mushrooms
Green onion tops, chopped
1 (10.5oz) can cream of mushroom soup
1/2 can milk
Seasoning salt
1 cup Cheddar cheese, shredded
Preheat oven to 350˚F.
Cover bottom of 9x13-inch pan with cooked and drained sausage. Beat eggs and 1/3 cup of milk then cook to soft scramble. Cool eggs and then pour over sausage. Drain mushrooms and spread over eggs, then sprinkle onion tops over mushrooms.
Mix 1/2 can of milk and soup together and pour over top of onions. Top with cheese. Bake at 350˚F for 30-40 minutes until bubbly.