Breakfast Recipes

Breakfast Casserole
(Make the night before and it's ready
to bake in the morning!)

8 Slices of bread
2 Cups grated cheese
1 to 2 lbs. pork sausage
5 eggs
1 tsp. dry mustard
3 cups milk
1 can cream of mushroom soup

Grease 9 x 13 inch pan. Cover bottom with bread cut into cubes. Top bread with cheese, brown sausage in skillet, using your ChopStir until desired texture (finer texture works best). Drain well  and pat with paper towel to remove excess grease. Spread sausage over top of cheese. Combine eggs, mustard, and 2 cups of milk. Pour over sausage and refrigerate overnight. Before baking, mix mushroom soup with 1 cup of milk. Pour over top of casserole. Bake for 1 hour at 300 degrees. Cover if casserole becomes dry. Makes at least 8 servings.

Breakfast Pizza

1 lb. pork sausage
1 pkg. (8) refrigerated crescent rolls 
1 Cup frozen loose-pack hash brown potatoes (thawed)
1 cup (6 oz.) shredded cheddar cheese
5 eggs
1 cup milk
2 T. grated Parmesan cheese

In skillet, cook sausage with your ChopStir until browned. Drain excess fat. Separate crescent dough into 8 triangles. Place into ungreased 12-inch pizza pan, with points toward the center. Press over bottom and up side to form a crust. Seal perforations.

Spoon sausage over crust. Sprinkle with potatoes. Top with cheddar cheese.

In a bowl, beat together eggs and milk using your ChopStir and pour mixture carefully onto crust. Sprinkle parmesan cheese over all. Bake at 375 degrees for 25-30 minutes.

Variations:  Try shrimp or ham in place of sausage, use bacon or cheese flavored hash browns, or try Swiss, Monterey Jack or Colby cheese in place of cheddar cheese. 

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