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    Overnight Breakfast Casserole

    Source of Recipe


    Recipe Introduction

    I can't remember where I picked this recipe up (probably at TOH), but it's a winner! Lots of room to customize with variations!

    List of Ingredients

    1 lb of breakfast sausage (I only use a half lb, it’s plenty)
    6 oz. box seasoned croutons or stuffing cubes (about 2 ½ cups)
    2 cups grated Cheddar cheese (I use half Swiss and half Cheddar)
    4 eggs
    One 12 oz can evaporated milk
    1 can cream of mushroom soup
    ¼ tsp dry mustard
    ½ tsp seasoning salt
    ¼ tsp pepper
    1 green onion, sliced thinly


    Brown sausage in a skillet, set aside to cool.

    In a greased 9x13 or 2 quart casserole dish, layer the croutons and sausage and then the cheese.

    In a mixing bowl, whisk together the eggs with the evaporated milk, seasonings, green onions and soup. Pour over the layers (give everything a gentle “poke” to make sure the eggs go through all the layers). Refrigerate the casserole over night.

    In the morning, get the casserole out of the fridge and let sit at room temp for half hour, to take the chill off the dish. Bake the casserole at 350 degrees for about 1 hour, until set.

    Let stand 15 minutes before cutting.




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