Breakfast

Breakfast Casserole with Mushroom “Gravy”

Breakfast Casserole with Mushroom “Gravy”

recipe advise

Breakfast Casserole with Mushroom

Photo by The Hungry Leopard
  • Serves
    10
Creator Notes

This casserole has made the rounds and you’re going to win adaptations at some point soon of the info superhighway but I easy pull out my Momma’s recipe card when I maintain it.

My family has continuously enjoyed it on Christmas morning with the total needed holiday drinks and a iciness fruit salad. No longer easy to debris up and warm and comforting. Excellent to feed a crowd! —The Hungry Leopard

Substances

  • 1 pound

    breakfast sausage


  • 4 cups

    shredded cheddar cheese


  • 8

    slices of bread


  • 6

    eggs


  • 2 cups

    milk + 1/2 cup milk, reserved


  • 1

    can of Cream of Mushroom soup


  • 1/2 tablespoon

    dried Italian Herbs


  • 3/4 teaspoon

    dry mustard powder


  • 1/2 teaspoon

    salt

  • Freshly cracked dark pepper

Directions
  1. Grease a 9×13 lunge baking dish. Spread the bread cubes into the ready dish.
  2. Warmth huge skillet over medium high warmth. Brown the sausage except coked through and no longer red. Drain the extra grease.
  3. Sprinkle the browned sausage over the bread cubes.
  4. Sprinkle the shredded cheese over the sausage.
  5. Beat the eggs with 2 cups of milk, mustard powder, Italian herbs, salt and pepper.
  6. Pour egg combination over bread/sausage/cheese. Duvet the dish and refrigerate overnight.
  7. Preheat the oven to 325 levels.
  8. Mix the cream of mushroom soup with 1/2 cup of milk. Pour over casserole.
  9. Bake casserole except agency and golden brown on top, roughly 1 hour.
  10. Be pleased and Revel in!

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