Sausage mushroom breakfast casserole recipe
Sausage-Mushroom Breakfast Casserole recipeThis article was published by: Matthew
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- 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
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.
Reference: Sausage mushroom breakfast casserole recipe
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