Sausage mushroom breakfast casserole recipe

Sausage-Mushroom Breakfast Casserole recipe

This article was published by: Matthew

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Ingredients:

2-1/4 cup seasoned croutons

1-1/2 pounds bulk pork sausage

4 eggs, beaten

2-1/4 cup milk

1 can cream of mushroom soup

One 4-ounce can sliced mushrooms, drained

3/4 teaspoon dry mustard

2 cups grated cheddar cheese

Cherry tomatoes, halved

Parsley sprigs

Instructions:

Given to me by guest, Ivy Johnson

Spread croutons in a lightly greased 9″x13″ dish; set aside. Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons.

Combine eggs, milk, soup, mustard and mushrooms. 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 degrees for 50 to 55 minutes. Sprinkle cheese on top and bake 5 minutes or until cheese is melted. Garnish with cherry tomatoes and parsley.

Serves:8 -10