2.50 cups herb stuffing croutons
2 lbs breakfast sausage, cooked and drained
1 cream of mushroom soup
2 cups sharp cheddar cheese
6 eggs
½ cup Burgundy wine
2.50 cups milk
2 tbsp cider vinegar
4 oz can mushrooms (drained)
¾ tsp dry mustard
Directions
1
Put croutons in a buttered 13" x 9" pan. Top with grated cheese. Place sausage on top of cheese. Beat eggs and mix in soup, milk, dry mustard and mushrooms.
2
Pour over sausage and refrigerate overnight. Bake at 300 degrees F. for 1-1/4 to 1-1/2 hours.
Suggested Handi-Foil Products:
20394 – Cook-n-Carry 13 x 9 Utility Pan w/Lid
Ingredients
2.50 cups herb stuffing croutons
2 lbs breakfast sausage, cooked and drained
1 cream of mushroom soup
2 cups sharp cheddar cheese
6 eggs
½ cup Burgundy wine
2.50 cups milk
2 tbsp cider vinegar
4 oz can mushrooms (drained)
¾ tsp dry mustard
Directions
Directions
1
Put croutons in a buttered 13" x 9" pan. Top with grated cheese. Place sausage on top of cheese. Beat eggs and mix in soup, milk, dry mustard and mushrooms.
2
Pour over sausage and refrigerate overnight. Bake at 300 degrees F. for 1-1/4 to 1-1/2 hours.
Suggested Handi-Foil Products:
20394 – Cook-n-Carry 13 x 9 Utility Pan w/Lid