MENU
 
 
 
 

  • Brunch Bake

    1 vote
    Brunch Bake
    Prep time:
    Cook time:
    Servings: 12
    by David St. John
    195 recipes
    		 >

    Ingredients

    • 1 lb. bulk pork sausage
    • 1 - 6 oz box (3 cups) onion and garlic croutons or onion and sage stuffing mix
    • 2 cups shredded sharp cheddar cheese (divided)
    • 4 eggs
    • 2 3/4 cups milk (divided)
    • 3/4 tsp dry mustard
    • 1/2 tsp salt
    • 1 can (10 1/2 oz) cream of mushroom soup
    • 2 cups frozen shredded hash brown potatoes
    • 1 tsp paprika

    Directions

    1. Brown sausage in a 10 inch skillet over medium high heat, stirring frequently, about 5 minutes.
    2. Drain sausage on paper towels.
    3. Spread croutons over the bottom of a 13x9x2 inch ungreased baking dish.
    4. Sprinkle evenly with sausage and 1 1/2 cups cheese; set aside.
    5. In a medium bowl blend eggs, 2 1/4 cups of the milk, mustard and salt.
    6. Pour over sausage and cheese.
    7. Cover with plastic wrap.
    8. Refrigerate overnight.
    9. Heat oven to 350F.
    10. Remove pan from refrigerator; discard plastic wrap.
    11. In a small bowl, mix soup and 1/2 cup milk.
    12. Pour over casserole.
    13. Sprinkle with frozen hash browns.
    14. Top with remaining 1/2 cup cheese.
    15. Bake, covered with foil, for 1 hour.
    16. Uncover; bake 30 minutes more until center is set.
    17. Remove from oven and sprinkle with paprika.
    18. Let stand at least 5 minutes before cutting into serving pieces.

    Similar Recipes

    Leave a review or comment