Breakfast Casserole Ii

Name: Breakfast Casserole Ii
Ingredients: 454 1/2 g ground pork breakfast sausage; 12 eggs; 10 3/4 ounces canned condensed cream of mushroom soup; 10 3/4 ounces canned evaporated milk; 4 1/2 ounces canned sliced mushrooms, drained; 896 g frozen potato slices; 55 g shredded cheddar cheese

7 ingredients

6 steps

Ingredients

454 1/2 g ground pork breakfast sausage
12 eggs
10 3/4 ounces canned condensed cream of mushroom soup
10 3/4 ounces canned evaporated milk
4 1/2 ounces canned sliced mushrooms, drained
896 g frozen potato slices
55 g shredded cheddar cheese

Directions

1

Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
3

In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk.
4

Stir in the sausage and mushrooms, and pour into the prepared baking dish.
5

Mix in the frozen potato rounds.
6

Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.