[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]SAUSAGE EGG BRUNCH[/title][fusion_text]Week of December 29th 2014 to Jan 2nd 2015
submittted by Alice Plumski Congratulations Alice!
3-1/2 C seasoned croutons
2 C shredded cheddar cheese
2 lb’s sausage cooked and drained
4 eggs
2-1/2 C milk
3/4 tsp dry mustard
1 can cream of mushroom soup
1/2 C milk
1/4 lb sliced mushrooms
Place croutons in 9×13 pan. Sprinkle with cheddar cheese. Layer with sausage. Beat eggs, milk, mustard and pour over sausage mixture. Cover and refrigerate overnight. Next morning, mix soup with the 1/2 C milk and sliced mushrooms and spread over the top of casserole. Bake uncovered @ 300 for 1-1/2 hours. Let stand 10 minutes. Serve.
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