Breakfast Casserole II

SUBMITTED BY: SCHULES PHOTO BY: wannabe chefette

"A great holiday breakfast casserole that may be made the night before, and baked while opening Christmas presents."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 12 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese

READ REVIEWS (238)

DIRECTIONS

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Dec. 30, 2003 by SHAWNA MC

I've had a lot of different breakfast casseroles and this is THE BEST so far. Everyone at my breakfast loved it -- men and women. The mushroom soup sounded wierd, but it worked! I did one layer of tater tots, one layer of crumbled sausage, one layer of sauteed fresh mushrooms, red peppers and onions, and one layer of pepper jack and cheddar cheese; added some salt and green Tabasco to the egg mixture and poured all over the top of the casserole. A sprinkling of paprika for color and it was a beautiful as well as tasty dish. I've made this several times now -- great make-ahead meal! It will take longer to cook than the recipe says -- about 1 to 1.5 hours to properly set up.

30 users found this review helpful

Reviewed on Dec. 27, 2003 by Paul C.

Excellent, excellent, excellent! Forget the holidays..this is great year-round! ;) One note: if you don't thaw the tater tots, you will have a very soupy consistency. Otherwise it's great.

27 users found this review helpful

Reviewed on Oct. 7, 2007 by Omgirl

In case anyone wants to know how this recipe is without changing it at all, it's delicious! I made it just like the recipe said, and it was a big hit. I know people like to cater recipes to their own tastes, but sometimes I just want to know how the ORIGINAL recipe is, without changes. So here's a review for those of you like me. YUM!

22 users found this review helpful

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