Sourdough and Sausage Breakfast Casserole and a gift "from the heart"
The tang of the sourdough bread with the spiciness of the sausage with the richness of the fresh mushrooms sets this casserole apart from all of the others.
Servings: 12 servings
Calories: 6110kcal
Ingredients
- 4-6 slices sourdough bread
- 2 cups cheddar cheese shredded
- 2 lb. bulk breakfast sausage
- 1/4-1/2 tsp. red pepper flakes
- 1 tsp. dry mustard
- 8 eggs
- 2 ¼ cups milk
- 4 green onions diced
- 1 can of cream of mushroom soup
- ¼ lb. fresh mushrooms I us a little more
- 1/3 cup milk
- Cherry tomatoes halved (optional)
Instructions
- Grease bottom of a 9×13 baking pan.
- Cover the bottom of the pan with sourdough bread slices.
- Use just enough to cover the bottom. Sprinkle cheddar cheese over the bread. Brown the sausage with the red pepper flakes, drain, and let cool slightly. Sausage should be well crumbled. Place on top of cheese. In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
- Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with more cheese and bake uncovered for 1 hour. Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.
Nutrition
Serving: 1g | Calories: 6110kcal | Carbohydrates: 287g | Protein: 342g | Fat: 400g | Saturated Fat: 148g | Polyunsaturated Fat: 220g | Trans Fat: 3g | Cholesterol: 2542mg | Sodium: 14190mg | Fiber: 15g | Sugar: 36g