Breakfast Casserole

Name: Breakfast Casserole
Ingredients: 9 eggs; 6 slices buttered white bread; 1 lb. sausage; 2 c. whole milk; 1 c. grated Cheddar cheese; 1 tsp. dry mustard; 1/2 lb. boneless sirloin steak, cut into 1-inch cubes; 6 cherry tomatoes, stems removed; 6 whole, small mushrooms; 6 yellow squash slices (1/2-inch thick); 4 small onions, peeled and cut in half; 1 large green bell pepper, cut into 1 1/2-inch pieces; 1/3 c. bottled or homemade barbecue sauce, spiced with hot pepper sauce to taste

13 ingredients

2 steps

Ingredients

9 eggs
6 slices buttered white bread
1 lb. sausage
2 c. whole milk
1 c. grated Cheddar cheese
1 tsp. dry mustard
1/2 lb. boneless sirloin steak, cut into 1-inch cubes
6 cherry tomatoes, stems removed
6 whole, small mushrooms
6 yellow squash slices (1/2-inch thick)
4 small onions, peeled and cut in half
1 large green bell pepper, cut into 1 1/2-inch pieces
1/3 c. bottled or homemade barbecue sauce, spiced with hot pepper sauce to taste

Directions

1

Alternately spear steak, tomatoes, mushrooms, squash, onion halves and pepper pieces on four 8-inch bamboo skewers (not metal); place on Microwave Plus 11 1/2 x 12-inch bacon/roasting rack. Slather kabobs with barbecue sauce. Broil 3 to 4 minutes, turning once to brown. Baste again; microcook on Medium (50%) 1 minute; check for doneness.
2

Continue basting and cooking in 1-minute intervals until done. Makes 2 servings, two 8-inch kabobs each. Serve with cooked riso or orzo pasta, tossed with butter and chopped, fresh parsley.