:: Crouton Egg Casserole ::
Buon giorno! In my home, pasta is its own food group. No matter how much I try to diversify, my kiddos consistently consume the pasta dishes I make with the kind of eagerness and appreciation that would make a true Italian mama proud. There’s never any whimpering when I set out spaghetti or lasagna, so when I’m tired of hearing the complaining, I stick with what I know will always “WOW” them.
They say breakfast is the most important meal of the day, so I say make it good! If I have a brunch to attend or a morning gathering at my home, I think this easy, tasty breakfast casserole is an EGG-cellent choice (sorry, I couldn’t help myself J)!
- 1 lbs. breakfast sausage
- 1 box seasoned croutons or equivalent amount of Panetini*
- 1 can cream of mushroom soup**
- 1 pkg. grated cheese (2 cups)
- 2 cups milk
- 3/4 tsp dry mustard
- 6 eggs
(*sometimes, I use Panetini instead of croutons … enough to generously cover the casserole dish. It just depends what I have on hand.
** don’t have or don’t like cream of crud, I mean cream of mushroom soup, then do not throw this out. You can make a roux on the stove pot. Add 4 tablespoons butter, and let it melt. Then add 3 Tbsp of flour and mix, slowly add ¼ cup of milk and stir to avoid lumps. Add either more milk or chicken broth in ¼ cup increments, add salt/pepper/onion powder to taste and allow to thicken, stirring constantly. Add to the casserole instead of the soup.)
Brown sausage and drain. Butter casserole pan. Spread croutons over dish. Spread drained sausage over croutons. Sprinkle cheese over top. Mix soup, eggs and dry mustard. Pour liquid mixture over croutons.
Should be made the night before and stored in refrigerator until ready to cook. Remove from refrigerator 30 minutes before you want to cook. Bake at 325 degrees for 50 to 55 minutes.
I modified this from several Breakfast Casserole recipes I found at cooks.com.