Breakfast
Recipes
Breakfast
Casserole
Breakfast Pizza
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.
Back
to Top
|
