Ingredients
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8
-
1 - 1 1/2
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2
-
1
-
4
-
3/4
-
3
-
1
-
-
-
-
-
-
-
Directions
Birk’s SAUSAGE AND EGGS CASSEROLE, We had this for breakfast during one of our stays at Birk’s Gasthaus a B&B in Hermann, Missouri It tastes wonderful and is so easy to do It’s DH’s favorite breakfast casserole It is an overnight breakfast casserole , This is the breakfast casserole I have been making for a long time!! I leave out the mushrooms – never have them on hand, and use 6 eggs The cream of mushroom layer makes for a nice gravy top that people just love!! I get requests for this every time we do a Church brunch – and I usually have to make 2 I sometimes don’t bother with the refridgeration part, and other than puffing up a little more while baking, it has NEVER not turned out great!!! I usually cook for about 1 hour and 30 minutes It MUST rest before serving – it slices and serves better this way! Thanks for posting, I often misplace my recipe for this – so I usually improvise , The basic receipe was very good I believe that the cooking time could be increased some I had to actually bake the mixture over 2 hours before I was comfortable that the eggs were cooked in the middle The dish got great reviews once served though Thanks
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Steps
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1
Done
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Place Cubed Bread in a Greased 9x13 Inch Baking Pan. |
|
2
Done
|
Layer Browned Sausage Over Bread, Sprinkle the Cheese and Mushrooms Over the Top. |
|
3
Done
|
Combine the Beaten Eggs, Dry Mustard and 2 1/2 Cups Milk; Pour Over Ingredients in the Pan. |
|
4
Done
|
Cover and Refrigerate at Least Three Hours or Overnight. |
|
5
Done
|
When Ready to Bake, Combine the Soup and Remaining 1/2 Cup Milk and Pour Over All. |
|
6
Done
|
Bake in Preheated 300 Degree Oven For 1 1/2 Hours. |
