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Round Robin Egg Casserole

March 08, 2006

8 slices white bread, cubed

4 eggs

3/4 pound grated cheddar cheese

2 pounds bulk pork breakfast sausage (can substitute link sausage, bacon or ham)

2 1/4 cups milk

1 teaspoon salt

3/4 teaspoon dry mustard

Dash of pepper

10-ounce can cream of mushroom soup, diluted with 1/3 cup milk

Optional: Chopped green pepper, celery, onion to taste.

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Beat eggs and add milk, soup, salt, pepper and mustard. Set aside.

Brown bulk sausage in clumps, or links in cut pieces.

In a 2-quart casserole dish, layer bread, cheese and sausage.

Pour egg-soup mixture over layered ingredients.

Cover and refrigerate overnight.

The next day, bake at 325 degrees for one hour.




Round Robin Egg Casserole prepared by Nancy Chase, who lives in Hagerstown. Chase got the recipe from a friend 30 to 40 years ago.

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