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Full Online Book HomeLearning KitchenBreakfastandbrunches - Casserole - Egg Casserole By Nalani
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Breakfastandbrunches - Casserole -  Egg Casserole By Nalani Post by :smashface Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3350

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Breakfastandbrunches - Casserole - Egg Casserole By Nalani

2 Cups unseasoned croutons
1 cup shredded Cheddar cheese
4 eggs beaten
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon onion powder
Dash of pepper
4 slices bacon, cooked and crumbled or chopped ham or cooked sausage.


Place croutons and cheese in a greased 6 x 10 or 9 in square baking dish. Combine eggs, milk, bacon, ham, or sausage and mix. Pour into baking dish. Refrigerate, covered, overnight. Next morning let stand for a while at room temperature, uncover and bake 325 for 1 hour or until set.
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Breakfastandbrunches - Casserole -  Egg And Sausage Breakfast Dish Breakfastandbrunches - Casserole - Egg And Sausage Breakfast Dish

Breakfastandbrunches - Casserole -  Egg And Sausage Breakfast Dish
1 pound cooked, drained sausage 6 eggs, slightly beaten 2 cups milk 1 teaspoon salt 1 teaspoon dry mustard 2 slices crushed, day-old bread 1 cup grated Cheddar cheese 3 tablespoons chopped onion Mix ingredients and let sit overnight in an 11x7x1-1/2 inch pyrex dish. Bake at 350 degrees for 45 minutes. This is great for Sunday brunch. SERVES 6 Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.
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Breakfastandbrunches - Casserole -  Easter Brunch Egg Casserole With Mushroom Topping Breakfastandbrunches - Casserole - Easter Brunch Egg Casserole With Mushroom Topping

Breakfastandbrunches - Casserole -  Easter Brunch Egg Casserole With Mushroom Topping
8 slices crustless white bread, broken into pieces 1 pound sausage cooked, drained, crumbled 2 cups grated cheddar cheese 8 eggs 2-1/2 cups milk 2 teaspoons dry mustard 1 teaspoon Worcestershire sauce 1/2 cup sherry 1 can (10-1/2 ounces) golden mushroom soup 1/3 cup milk Put bread in 9x12-inch dish and top with sausage. Sprinkle grated cheddar cheese over the bread. Beat eggs and milk with dry mustard, Worcestershire sauce and sherry. Pour over casserole, cover and refrigerate over night. Bake for 15 minutes at 325 degrees. Mix soup with 1/3 cup milk. Pour over top of casserole. Bake 1/2 hour
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