Night Before Breakfast Casserole
7 ingredients
3 steps
Ingredients
- 16 ounces, weight Ground Breakfast Sausage
- 12 whole Eggs
- 10-3/4 ounces, weight Condensed Cream Of Mushroom Soup
- 10-3/4 ounces, fluid Milk
- 4-1/2 ounces, weight Can Sliced Mushrooms, Drained
- 1/2 cups Cheddar Cheese, Shredded
- 32 ounces, weight Frozen Tator Tots Or Potato Rounds
Directions
-
1Cook sausage to package instructions. Drain.
-
2In a bowl, beat eggs, soup, the soup can full of milk. Stir in mushrooms and sausage. Pour into a greased, 9 x 13in Pyrex/ceramic casserole dish. Mix in potato.
-
3At this point one can cover and refrigerate overnight or bake in a preheated oven for 45-50 min. Sprinkle cheese over casserole, bake 10 minutes more.
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