Thursday, May 27, 2010

Breakfast Casserole

Breakfast Casserole:

1 1/2 pounds Polyface Bulk sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
6 Polyface eggs
1 tsp salt
2 cups milk
1 tsp dry mustard
4 oz mushroom pieces
1/4 cup green bell pepper, diced
1/4 cup green onion, diced


Saute vegetables until just tender. Brown sausage, drain. Layer bread in bottom of a 9x13 inch well-greased baking pan. Sprinkle sausage over bread. Add cheese. Beat eggs and mix with remaining ingredients. Pour slowly over cheese. Refrigerate overnight. Bake at 325 for 45 minutes.
Note: other ingredients may be added or substituted for the vegetables
Serves 8

Submitted by Maria S. - Williamsburg

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