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Sunday, September 01, 2019

Edith's Breakfast Casserole

I love an easy breakfast idea that comes together quickly!  Edith's Breakfast Casserole is simple, and with a few ingredients, you will have breakfast prepared for the next morning.  






Edith's Breakfast Casserole is a family recipe passed on a few generations.  Edith is my Grandmother Patty's sister in law.  My mom said they use to go to Edith's house for Thanksgiving when they were growing up.


It is nice to have family recipes. First of all, I love to see how they cooked for their families.  It is very similar to what we do.  Second, I love keeping things in the family and sharing it with my kids. 






Everything is prepared the night before and sets up nicely in the refrigerator.  You should have all ingredients on hand, this is a very easy recipe.  I always make sure I have eggs on hand.  It only takes one time of running out of eggs, and you don't want that to happen again.



I was curious when I saw the recipe requested dry mustard.  Dry mustard brings more flavor to the recipe.  Dry mustard is also great in soups and sauces.  I encourage you to try it!






EDITH’S BREAKFAST CASSEROLE
PRINT RECIPE HERE
INGREDIENTS FOR BREAKFAST CASSEROLE
1 pound ground pork sausage, cooked
6 eggs
2 cups milk
4 oz sliced mushrooms
6 pieces of sliced bread, torn in pieces
1 tsp dry mustard
1 ½ c shredded cheese
1 tsp salt


DIRECTIONS FOR BREAKFAST CASSEROLE
1. Brown pork sausage and drain, and let cool

2. Beat eggs and milk together

3. Add salt and dry mustard and beat again

4. Add torn bread pieces and stir until softened.

5. Stir in cheese, mushrooms and sausage. 

6. Pour into 9x13 greased baking dish.

7. Refrigerate overnight

8. Next day, bake at 350 for 40-45 minutes

TIPS FOR BREAKFAST CASSEROLE

Add shredded cheese on top of the casserole at the end of the cooking time
Let stand for a few minutes before cutting











This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are my own.



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