z can of cream of mushroom soup with 1/2 cup
Spread croutons in lightly greased 13 x 9-inch baking dish; set aside.
Cook sausage until browned, stirring to crumble; drain well.
Sprinkle sausage over croutons.
Combine eggs, milk, soup, mushroom and mustard; mix well and pour over sausage.
Cover and refrigerate at least 8 hours or overnight.
owl.
Add cornstarch to mushroom sauce and bring to boil
Cook bacon till crisp in a 8-10\" skillet; drain and cut bacon into 1/2\" slices.
Pour off grease and return 1-2 Tbsp (some folks suggest less) bacon grease back into pan and saute' onions & peppers about 5 minutes, stir in mushrooms; continue to cook over low heat until veggies are crisp tender ( not mushy);Place veggie mix in a small dish, set aside.
Wipe skillet clean, add some olive oil to the skillet and scramble eggs.
While the eggs are still soft, stir in cheese, continue cooking until eggs are just beginning to set not runny, ...
Lightly butter and toast English muffin halves.
Saute in butter, the onions, green peppers and mushrooms until softened.
Add the beaten eggs and scramble.
Place muffin halves on cookie sheet.
Top each muffin half with a slice of Canadian bacon.
Mound some of the egg mixture on the bacon and then place a tablespoon of mushroom soup on top.
Add grated cheese on top of the soup and heat under the broiler until the cheese is melted.
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk. Stir in the sausage and mushrooms, and pour into the prepared baking dish. Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
o serve, reheat the frozen breakfast in the microwave for approximately
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
roux. You can find recipes on this site on how
Sprinkle croutons in bottom of 9 x 13-inch pan.
Brown and drain sausage; sprinkle over croutons.
Add grated Cheddar cheese and put over sausage.
Beat eggs with 2 cups milk.
Pour over top and refrigerate overnight.
Mix mushroom soup with 1/2 cup milk and pour over top.
Bake at 350\u00b0 for 1 hour.
Whisk together the cream of mushroom soup and 1/2 cup
Scramble eggs and mix in as many ingredients as you like, green chilies, Ro-Tel, olives, mushrooms and onions. Layer bottom of 9 x 13-inch casserole dish with shredded hash browns, then layer your cooked and drained sausage, then put the egg mixture on top of the sausage layer.
Top it off with the cream of mushroom soup.
Sprinkle grated cheese on as you are adding the layers and save some for the top.
Cook at 375\u00b0 for 40 minutes or until done. Eat as a casserole or with tortillas.
Place sausage in a skillet over medium-high heat, and cook until evenly brown. Drain, and set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together the eggs, condensed cream of mushroom soup, and milk.
Stir in the sausage and mushrooms, and pour into the prepared baking dish.
Mix in the frozen potato rounds.
Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese, and bake an additional 10 minutes, or until cheese is melted.
o sizzle a slice of mushroom. Add the mushrooms all at
Combine vinegar, oil, green onions, parsley, salt, dry mustard, basil and pepper, stir well.
Set aside.
Carefully remove and discard stems (or freeze for later use) Add caps to vinegar mixture, toss gently to coat evenly.
Fridge for 4 hours.
Keep up airtight container.
*When I make this for home I ususally use the stems but you don't have to, otherwise I will freeze the stems for other recipes such as sauces.
Layer the bread in a greased 9x13\" pan; preheat oven to 325.
Sprinkle cheese over the bread.
Saute the sausage, breaking into bite-size pieces; arrange on top of cheese.
In a medium bowl, beat together milk, mustard, salt, pepper and eggs. Pour over items in the pan and let stand overnight.
The next day, just before baking, mix the mushrooms and mushroom soup together; pour over top.
Bake for 1 hour and 15 minutes or until bubbly. Let stand 5-10 minutes before cutting into squares.
Place bread, cheese, broccoli, cauliflower and ham (if desired) into a 9 x 13-inch baking pan.
In a bowl, whisk eggs and milk together until blended.
Pour mixture over ingredients in pan. Spoon soup over top of ingredients and spread it so that it covers them.
Cover with foil and refrigerate overnight.
The next morning, uncover and bake at 350\u00b0 for 50 to 60 minutes.
Serve with breads and fruit.
Great for breakfast and brunch guests.
Place croutons in a lightly greased 13 x 9 x 2-inch baking dish; sprinkle with cheese.
Cook sausage in a skillet until meat is browned, stirring to crumble meat; drain.
Spoon sausage and mushrooms over cheese.
Combine eggs, 2 1/2 cups milk and mustard and mix well.
Pour over sausage.
Cover and refrigerate eight hours.
Combine mushroom soup and 1/2 cup milk.
Pour over casserole.
Bake, uncovered, at 325\u00b0 for 45 minutes or until thoroughly heated.
Place croutons on bottom of greased 9 x 13-inch pan; top with cheese.
Cook sausage in skillet until brown; drain.
Crumble sausage over cheese.
Beat eggs; mix with mustard, milk, mushroom soup and mushrooms.
Pour over sausage.
May be refrigerated overnight if desired.
Bake in preheated oven at 300\u00b0 for 1 1/2 hours.
May be reheated.
Serves 8.