Need a breakfast for guests and don't want to get up at 5 AM to make it? Here's a great breakfast casserole that will fill the bill:
INGREDIENTS
2 1/2 cups seasoned croutons (in a pinch, stuffing mix works too)
1 pound spicy pork sausage
4 eggs (can use up to 6)
2 1/4 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry (I have also made this without spinach)
1 (4.5 ounce) can mushrooms, drained and chopped (I use fresh mushrooms, onions and garlic, sauteed with the sausage as it cooks)
1 cup shredded sharp Cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 teaspoon dry mustard
2 sprigs fresh parsley, for garnish
DIRECTIONS
Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
The next morning, preheat oven to 325 degrees F .
Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.
Yield: 10 to 12 servings
PREP TIME 25 Min
COOK TIME 55 Min
READY IN 1 Hr 20 Min
This recipe can be made with egg substitute, skim milk and turkey sausage if you prefer to keep it lighter.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment