Breakfast Casserole I
Ingredients
- 1 lb. bulk sausage
- 4 hard boiled eggs
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1 can creamed corn
- 1 cup soft bread crumbs
- 6 oz. grated Swiss cheese
- 1/2 Tbsp. Worcestershire sauce
- 1/2 cup small onion, finely chopped
- salt and pepper to taste
Directions
Brown sausage and drain. Make white sauce with butter, flour, milk and corn and simmer about 5 minutes. Add sausage, stir to blend. Slice eggs. Layer eggs, sauce mixture and cheese in a sprayed casserole dish.
Top with bread crumbs and bake at 350 degrees F for 30 minutes. Best if you let set in refrigerator overnight before baking.
By Robin from Washington, IA
Breakfast Casserole II
Ingredients
- 8 slices cubed bread
- 1 large sausage, browned
- 2 cups cheddar cheese
- 4 beaten eggs
- 2 1/2 cups milk
- 3/4 tsp. dry mustard (opt.)
- 1 can mushroom soup
- 1/2 cup milk
- 1/2 tsp. salt
Directions
In greased 9x13 inch pan layer bread, then sausage. Beat together eggs, salt and 2 1/2 cups milk and mustard. Pour over meat. Mix together 1/2 cup milk and soup. Pour over top of egg and milk mixture. Top with cheese. Cover and refrigerate overnight. Bake at 350 degrees F for 1 hour.
By Robin from Washington, IA
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