Wednesday, September 28th 2011, 6:41 pm
Breakfast Casserole
Ingredients
• 1 pound of hot pork sausage
• 1 pound mild pork sausage
• 2 boxes of onion and garlic croutons
• 4 eggs
• 2 1/2 cups of whole milk
• 1/2 teaspoon dry mustard
• 1 (4 oz.) can diced green chiles, drained
• 1 (2 oz.) jar diced pimento, drained
• 2 cups sharp cheese, shredded
• 2 cups Velveeta cheese, shredded
• 1 can cream of mushroom soup
• 1/2 cup milk
Instructions
1. Brown the sausage in a skillet, creating crumbles. Drain. Spread the sausage in a 9x13 baking dish. Layer the croutons over the sausage. Beat the eggs, 2 1/2 cups milk and the dry mustard in a medium sized bowl. Stir in the green chilies and pimento. Pour the egg mixture over the croutons. Sprinkle with the sharp cheese and Velveeta. Chill, covered for 8-10 hours or overnight. Combine the soup and 1/2 cup milk in a small bowl and mix well. Pour over the cheese. Bake at 350 degrees for 45 minutes or until golden brown and puffed!
Number of servings (yield): 12
September 28th, 2011
November 13th, 2024
October 28th, 2024
October 17th, 2024
February 13th, 2025
February 13th, 2025
February 13th, 2025
February 13th, 2025