Breakfast Casserole

Wednesday, September 28th 2011, 6:41 pm
By: News 9

Breakfast Casserole


• 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


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