Brunch bake

Yield: 8 Servings

Measure Ingredient
1 pounds Pork sausage
1 \N Box croutons, seasoned; onion and garlic
4 \N 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

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@...>

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