Sausage Brunch
Sausage Brunch
Ellen Manning-Puffer
- 8 oz. Herb Croutons or Seasoned Stuffing
- 2 cups Grated Cheddar Cheese
- 8 oz. package of Regular Pork Sausage
- 4 Eggs
- 2-1/2 Cups Milk
Spread croutons in a
9" x 13" pan.
Top with 1/2 of the
grated cheese. Put browned and drained sausage on top.
Beat eggs. Add 2 cups milk to eggs. Pour over mixture in pan. Refrigerate overnight.
Next day...
Mix 1 can mushroom soup and 1/2 cup
milk. Pour over and bake 1-1/2 hours @ 350°F. Sprinkle with 1 cup cheese and
bake 5 minutes.
