Recipe: Breakfast Casseroles (10)

BREAKFAST CASSEROLE
2 lbs. sausage
9 to 12 eggs
1 1/2 c. milk
1 1/2 tsp. dry mustard
1 tsp. salt
1 lb. bag O'Brien potatoes
1 1/2 c. Cheddar cheese, grated
Brown sausage, crumble and drain. Cook potatoes in sausage skillet about 15 minutes. Mix eggs, milk and seasonings. Place potatoes in 9 x 13 inch pan. Cover with sausage; pour egg mixture over all and sprinkle cheese on top. Cover and refrigerate overnight. Bake at 350 degrees for 35 minutes or until firm. Let stand 10 minutes and serve.

COUNTRY BREAKFAST
1 lb. or more frozen potatoes O'Brien
1/2 c. chopped onion
2 tbsp. chopped green bell pepper
1 lb. cooked sausage, cubed ham or
crumbled cooked bacon
8 eggs
Grated cheddar cheese
2 tbsp. butter
1/2c. milk
Remove potatoes from freezer. Saute onion and green pepper in butter. Add potatoes and meat. Cook and stir until potatoes are separated and well mixed. Place in 9"x13" buttered baking dish. (May be made the night before to this point, covered and refrigerated. Beat eggs lightly with milk and pour into the baking dish, stirring gently to moisten potatoes. Sprinkle cheese on top. Bake at 350 degrees for about 45 minutes or until done. Serves 8.

BRUNCH CASSEROLE
8 slices bread, cubed
12 eggs
2 tsp. salt
2 c. grated cheese
8 cooked and diced potatoes; optional
4 c. milk
2 lb. bacon, sausage, ham, or chipped
beef
Spray a 9 x 13 inch pan with cooking oil. Place cubed bread on bottom. Mix eggs, salt, and milk; place bacon or other meat, which has been fried and drained, on top of bread. Pour mixture over meat. Sprinkle with cheese. Cover and refrigerate overnight. Next morning, put in oven at 350 degrees for 35-40 minutes. If using potatoes, place over meat. Makes enough for 12.

BREAKFAST CASSEROLE
1 lb. browned and drained sausage
1 c. cooked diced potatoes
1 can cream of celery soup
6 eggs, beaten
1 c. Velveeta cheese, cubed
Salt and pepper
2 tbsp. green pepper
2 tbsp. chopped onion (optional)
Mix above; bake in 9x13-inch pan for 30-40 minutes in 350 degree oven.

COUNTRY BREAKFAST CASSEROLE
6 tbsp. butter
6 tbsp. flour
4 c. milk
2 tbsp. white wine
1/8 tsp. marjoram
Salt and pepper to taste
1/4 c. minced parsley
3 to 4 drops Worcestershire sauce
1 1/2 lb. link sausage
3 med. potatoes, cubed
1 doz. hard boiled eggs, quartered
1 lb. mushrooms, quartered and cooked
1/2 lb. sharp cheddar in 1/2 inch
cubes
1 c. dry bread crumbs
1/2 c. grated cheddar cheese
Preheat oven to 325 degrees. In pan, cook butter and flour until bubbly. Beat in milk and cook until thick. Stir in wine, marjoram, salt, pepper, parsley and Worcestershire. Remove from heat. Cut sausage into large pieces and brown. Distribute sausage, potatoes, eggs, mushrooms, and cheese cubes in 9 x 13 inch pan. Cover with sauce. Combine bread crumbs, with grated cheese and top casserole with this. Bake uncovered for 1 hour. Can be made the day before, cover and refrigerate.

BREAKFAST CASSEROLE
4 tbsp. oil
4 c. raw potatoes, coarsely shredded
6 eggs
2 c. milk
6 slices bread, cubed
1 c. grated cheese
1/2 tsp. salt
1 tsp. dry mustard
1 lb. sausage, smokies or bacon
1 can mushrooms, optional
Preheat oven to 425 degrees. Mix the oil and potatoes. Press in 9 x 13 Pyrex. Bake for 15 minutes. Meanwhile, brown sausage, smokies or bacon and drain and crumble. Cool. Beat eggs, add milk, salt and mustard. Add bread cubes and sausage and grated cheese (and mushrooms, if used). Put into the potato crust that has cooled. Place in refrigerator overnight. Bake for 45 minutes at 350 degrees.

TASTE OF TEXAS BREAKFAST
2 lbs. lean sausage
2 med. potatoes, chopped
1 bell pepper, chopped
Garlic salt to taste
Black pepper
Jalapeno pepper, chopped, to taste
5 or 6 eggs, beaten
1 lb. Velveeta cheese, cut into sqs.
Cook first 7 ingredients slowly. Drain grease off. Add eggs and cheese. Cook until eggs are done. Add salsa or picante sauce to taste. Serve plain or with flour tortillas. (Can serve any left overs on toast next day).

SUNDAY SAUSAGE CASSEROLE
4 med. sized Idaho potatoes, boiled in
jackets & peeled
1 sm. green pepper, chopped
2 med. size onions, chopped
1 lb. of lg. link sausage, sliced thin
Grated Cheddar cheese
1 lb. loose sausage made into sm.
patties the size of a walnut
4 hard boiled eggs
1 can cream of mushroom soup, well
seasoned
Seasonings to taste
Alternate layers of sliced egg, potatoes, onions and green peppers, with sausage in a large greased casserole. Sprinkle grated cheese over mixture; pour cream of mushroom soup over and bake for 1 hour at 350 degrees. Note: To enhance pour 1/4 cup of sherry or dry vermouth on halfway through baking.

AUSTRIAN PILE - UP CASSEROLE
6 potatoes, boiled in skins
5 hard boiled eggs
1 ring (approximately 1 lb.) Polish
sausage, cooked and skinned
CREAM SAUCE:
1/2 pt. sour cream
1 c. milk
1/8 lb. margarine
Cook sauce in pan on low heat, stirring until well blended. Layer in oblong casserole as follows: 1 layer sliced potatoes. Top with slices of sausage and layer with eggs. Repeat layers and end with potatoes. Pour on cream sauce. Bake 60 to 75 minutes at 350 degrees. Serves 6 to 8.

EGG AND SAUSAGE PUFF
1 lb. sausage
1 lg. onion, chopped
12 slices white bread, cut in quarters
10 oz. sharp Cheddar cheese, grated
10 oz. hash brown potatoes
8 eggs, well beaten
4 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard
Cook sausage until browned. Drain all drippings except 2 tablespoons. Saute onion and hash brown potatoes. In a greased 9x13 inch baking dish, layer the ingredients. Begin with 1/2 the bread, followed by 1/2 sausage, 1/2 onions, 1/2 hash browns and 1/2 cheese; repeat layers. Beat together the eggs, milk, salt, pepper and dry mustard; pour over the layers. Cover and refrigerate for at least overnight before cooking. When ready to bake, remove baking dish from refrigerator one hour before baking to bring to room temperature. Bake at 350 degrees for 50 plus minutes. Yields 12 servings.