Ingredients
-
2
-
2
-
3
-
6
-
2 1/2
-
1
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Grandma Joan’s Awesome Breakfast/Brunch Casserole, This recipe had been made at every family gathering we have had for many years Our family absolutely loves it! No matter how much is made, there is never any left! I have never seen a recipe like this posted, so here it is! I hope your family loves it as much as we do! This recipe should be made a day ahead and refrigerated until 30 minutes before baking Prep time does not include refrigeration time , I, too, found this to be very salty I made it again and cut the amount of sausage and cheese in half Still plenty of both and much less salty I also added about 1/2 cup of seasoning mix (chopped onion, peppers, celery) Much better I also added a can of mushrooms to the mushroom soup mixture Ummmm , This was much to salty (and we like salt ) I enjoyed the taste but will have to try again with low sodium everything
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Steps
|
1
Done
|
Layer 1 Box Croutons in a 9 by 13 in Pan. Set Aside. |
|
2
Done
|
Microwave Sausage. Cut Into Bite Size Pieces. Sprinkle Sausage Pieces Throughout Pan Over Croutons. |
|
3
Done
|
Layer With Cheddar Cheese. |
|
4
Done
|
Layer Cheese With Mushroom Soup Mixture. |
|
5
Done
|
Beat or Whip Eggs Until Egg White and Yolk Are Thoroughly Combined. |
|
6
Done
|
Gently Stir or Whip the 2 1/2 Cups Milk Into Egg Mixture Until Combined. |
|
7
Done
|
Pour Egg/Milk Mixture Over Casserole. Cover, and Refrigerate For 24 Hours. |
|
8
Done
|
Let Casserole Come to Room Temperature For 30 Minutes Before Baking. |
|
9
Done
|
Bake, Uncovered, in a 350 Degree Oven For 50 - 55 Minutes Let Rest For 10 Minutes Before Serving. |
