Monday, March 25, 2013

Breakfast Casserole

I am BACK! Had a wonderful trip to the Holy Land and will never look at the Bible the same again! Not quite back in the kitchen since I caught a major cold/bronchitis while in Israel. Thankfully I had cooked up a bunch of new recipes before we left! I don't remember where I got this recipe, but it is a keeper. I love to have my breakfast ready to go in the morning since I walk out the door at 7!

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Breakfast Casserole

1 onion (chopped)
1 8oz can sliced mushrooms (drained)
1 pound Jimmy Dean Pork Sausage

1 pint Land 'o Lakes Whipping Cream
2 cups Shredded Cheese
10 Eggs
Vegetable Spray
Salt
Pepper
Cayenne Pepper


Chop medium onion  and add to 8 oz. can of drained mushrooms. Saute in butter in the microwave or on the stovetop until soft. Set aside.

Whip up a mixture of 8-10 eggs and 1 pint whipping cream, salt and pepper and
set aside.

Brown in frying pan 1 lb. package bulk Jimmy Dean (or any brand pure meat) sausage until pink is gone.

Spray 9x13 pan with pam or other spray.Pour in thin layer of egg mixture, cover with sausage mixture, sprinkle with sauteed mushrooms and onions. Cover with 2 cups shredded cheese  and then pour egg mixture evenly over top.  Bake at 350 until brown, 20-25 minutes.

Cut into squares as needed and re-heat in microwave...makes breakfast for several mornings. Can also be individually "baggied" and stored in freezer for up to a couple of weeks for handy use!

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