Name: Breakfast Casserole II
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 (16 ounce) package ground pork breakfast sausage; 12 eggs; 1 (10.75 ounce) can condensed cream of mushroom soup; 1 ¼ cups milk; 1 (4.5 ounce) can sliced mushrooms, drained; 1 (32 ounce) package frozen potato rounds; ½ cup shredded Cheddar cheese

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 ¼ cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
½ cup shredded Cheddar cheese

Directions

Step 1

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.

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Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Step 3

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.
Step 4

Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.

Nutrition Facts

Per Serving:

352 calories; protein 15.8g; carbohydrates 22.8g; fat 23.8g; cholesterol 214.6mg; sodium 958.1mg. Full Nutrition

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