Monday, May 20, 2013

Scrambled Egg and Sausage Casserole

Our wonderful little feathered friends have been gifting us with 9-12 eggs daily. It's so much fun to go find these little treasures and bring them in. And I'm kept busy finding good recipes to use all these delicious eggs in. Here is one that I made recently that Doug said was really good. In fact, he said this one needs to go on the blog. So, without further ado, here it is.

1 lb ground sausage
2 dozen eggs
1/2 cup grated parmasan cheese
1 can cream of mushroom soup
1/4 teaspoon garlic powder
salt and pepper to taste
3/4 cup milk
4 slices buttered bread, cubed

Brown sausage. Drain off excess grease. Add eggs, parmasan cheese, garlic powder and salt and pepper to eggs. Scramble until set but not overdone. Spread into a greased 9x13 inch pan.  Mix 3/4 cup milk with can of cream of mushroom soup. Pour over top of eggs. Cube the buttered bread and place cubes on top of eggs and soup. Bake uncovered in 350 degree preheated oven until heated through and bread is browned.


Other Egg Recipes You Might Enjoy

Oven Scrambled Bacon and Eggs

Zucchini Egg Bake

Bacon Swiss Breakfast Pizza

Bacon Cheese Pie

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  1. Oh this really does look yummy! I would have to use cream of chicken because I'm allergic to mushrooms but I'm sure it would taste just as good. Thanks for linking up to "Making Your Home Sing Monday" today!

  2. Yum! Love casseroles and breakfast for dinner this would be terrific! I do appreciate you sharing with Home and Garden Thursday,