BREAKFAST CASSEROLE

Breakfast Casserole from Kathy Perrins January 25, 2020

This is Sandy Hansen's recipe in the 6th Ward cookbook:

8 slices of bread
1 lb ground sausage (Jimmy Dean) (or link sausage)
8 eggs
1 1/2 c milk
1 can mushroom soup
4 chopped green onions (I never have any)
1/4 tsp. dry mustard
1/2 lb grated cheese

place bread in 9x13 inch pan on the bottom.  Brown sausage (cut in Pieces). Sprinkle on top of bread.  Place milk, eggs, soup and mustard in blender, blend. Sprinkle chopped green onion n top of bread and sausage.  Pour milk mixture over all.  Top with cheese.  Let stand overnight in fridge.  Bake at 350 degrees for 40 minutes.

Breakfast Bake

1 can (8 oz) refrigerated crescent dinner rolls
1 lb. cooked sausage
Chopped Ham
6-8 eggs
1/2 C. milk
1/2 tsp. pepper
1-2 C. cheese

Preheat oven to 350. Unroll dough in 9x13 pan; press to cover bottom of dish, firmly pressing holes and seams together to seal.

Spread sausage on top of crust and then sprinkle ham on top. Beat eggs, milk and pepper with whisk until blended. Pour over ham and top with cheese.

Bake 25 minutes or until center is set.