Brunch bake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork sausage |
| 1 | Box croutons, seasoned; onion and garlic | |
| 4 | Eggs | |
| 2¾ | cup | Milk; divided |
| ¾ | teaspoon | Dry mustard |
| ½ | teaspoon | Salt |
| 1 | can | Cream of mushroom soup |
| 2 | cups | Hash brown potatoes; shredded |
| 1 | teaspoon | Paprika; optional |
Directions
Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels. Spread croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with drained sausage and 1 - ½ cups of the cheese; set aside. In blender container or medium mixing bowl, blend or whip with wire whisk eggs, 2 - ¼ cups of the milk, mustard and salt until well-combined. Pour over sausage mixture; cover with plastic wrap and refrigerate overnight. Remove pan from refrigerator; discard plastic wrap. In small bowl, whisk together soup and remaining ½ cup milk until smooth; pour over casserole. Sprinkle lightly with frozen hash browns. Top with remaining ½ cup cheese. Bake, covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or until center is set. Remove from oven and sprinkle with paprika, if desired. Let stand at least 5 minutes before cutting into serving pieces.
Source: The Sunday Cook - Grace Howaniec Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@..." <hassell@...>