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Casserole: Brunch Casserole




Source of Recipe


Mackey
Butter left over breads: French, English Muffins, sour dough, whatever is handy. Then tear into pieces and cover
the bottom of a 9" x 13" pan.

Brown 1 pound hot sausage, crumble and drain well.

Saute:
1 medium onion, chopped
1 bell pepper - any color, chopped
Fresh mushrooms, sliced.
Add the sausage to this mixture

Whisk:
1 dozen eggs
1 carton sour cream or yogurt
1 heaping tsp. Coleman's dry mustard
2 cans chopped green chilies

One large bag grated Cheddar cheese

Put 1/2 sausage mixture over bread. Top with half
the cheese. Repeat and top with egg mixture covering
well. Cover and refrigerate overnight. Let come
to room temperature for one hour before baking.

Bake 350° for one hour. Sprinkle with fresh parsley
and serve with salsa, fresh fruit, hash browns, and
muffins.