o 445\u00b0.
Cook sausage until almost brown.
Add
br>In same skillet, brown sausage until no longer pink; drain
Spread bread cubes in buttered 7 x 11-inch baking dish.
Layer sausage and cheese over bread.
Combine eggs and mustard with 1 generous cup of milk in a
bowl, beating well.
Pour over sausage and cheese.
Blend 1/4 cup of milk with soup until smooth.
Pour over all.
Bake at 325\u00b0 for 30 to 35 minutes.
Yields 6 servings, about 350 calories each.
Brown sausage in a large skillet; drain and stir in soup.
In a large bowl, beat eggs, milk and pepper; stir into sausage mixture.
Pour into a lightly greased 11x7 baking dish.
Sprinkle with cheese.
Bake at 375 for 40-45 minutes or until a knife inserted into center comes out clean.
Brown and drain sausage.
Mix eggs, salt, pepper and cheese in a bowl.
Pour sausage-egg mixture into greased casserole dish. Stir and cover.
Bake at 375\u00b0 until fully cooked.
Remove from oven; allow to cool.
Cut into squares and serve.
n the same skillet, brown sausage until cooked through and no
Combine sausage and mushrooms in large skillet after cooking sausage.
Saute mushrooms until tender.
Place bread cubes in lightly greased 12 x 8 x 2-inch baking dish.
Top with sausage and mushroom mixture and Cheddar cheese.
Brown sausage; drain. Add soup. In a bowl, beat eggs, milk and pepper, then add to sausage mix. Put in a greased 9 x 13 pan. Sprinkle with cheese. Bake, uncovered, at 375\u00b0 for 40 to 45 minutes, until knife inserted comes out clean.
Cook sausage and crumble; drain well.
Mix other ingredients with sausage.
Pour into a 9 x 13-inch pan and refrigerate 12 hours.
Bake at 350\u00b0 for 40 minutes.
In a large skillet over medium heat, melt margarine.
Saute red pepper, onion and mushrooms until tender.
Remove from skillet.
In same skillet, brown sausage over medium heat until no longer pink; drain.
Add to mushroom mixture.
In a medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture.
In another medium bowl, combine broccoli, Ricotta cheese and parsley flakes.
Brown sausage.
Sprinkle cubed bread on bottom of an 8 x 11-inch casserole.
Top with sausage.
Combine other ingredients; pour over sausage.
Top with cheese.
Let sit overnight.
Bake for 45 minutes at 350\u00b0.
Brown sausage in skillet 3 to 4 minutes. Drain fat and cool. In large bowl, beat eggs and milk. Add mustard, salt, pepper and bread cubes; mix well. Fold in cooked sausage and cheese. Pour into greased 9 x 13-inch baking dish. Let stand, covered, in refrigerator overnight. Remove from refrigerator 1 hour before baking. Bake, uncovered, at 350\u00b0 for 1 hour.
Brown sausage 3 to 4 minutes; drain.
Beat eggs and milk; add mustard, salt and pepper.
Mix well; add cubed bread.
Fold in cooked sausage and 1 1/2 cups shredded cheese.
Pour into greased 9 x 13-inch baking dish.
Let stand in refrigerator covered overnight.
Remove from refrigerator 1 hour before baking.
Bake uncovered at 350\u00b0 for 1 hour.
Brown sausage; drain and reserve 1/4 cup drippings.
Combine flour, baking powder, salt and cornmeal.
Add eggs, milk and drippings.
Beat until smooth.
Fold in sausage and hard-boiled eggs.
Pour into greased 9 x 9-inch pan.
Bake at 425\u00b0 for 20 to 30 minutes.
May be served with butter and topped with syrup, if desired.
Brown sausage; drain off fat and set aside.
Saute onion and mushrooms in butter.
Place meat in a 9 x 13-inch pan.
Cover with mushrooms and onions.
In a bowl, beat eggs and half and half. Pour over sausage and onion mixture.
Brown sausage and drain.
Line a casserole dish with hash browns; sprinkle sausage over all.
Add beaten eggs that you have added 1/2 milk, salt and pepper.
Pour over hash browns and sausage.
Bake at 350\u00b0 for approximately 1 hour.
In a 13 x 9 x 2-inch Pyrex baking dish, place broken bread pieces; add layer of sausage, then layer of grits.
Mix together eggs, milk and cheese, then pour over top.
Let stand overnight. Bake at 350\u00b0 for 1 hour.
In a large skillet over medium heat, melt margarine. Saute red pepper, onion, and mushrooms until tender; remove from skillet. In small skillet, brown sausage over medium heat until no longer pink; drain. Add to mushroom mixture. In medium bowl, beat eggs lightly; stir in Monterey Jack cheese and mushroom-sausage mixture. In another medium bowl, combine broccoli, ricotta cheese and parsley flakes. Heat oven at 350\u00b0. Unroll fillo sheets; cover with plastic wrap or towel.
Grease a 9 x 13-inch pan.
Put cubed bread in bottom.
Top with cheese.
Brown and drain sausage.
Place on top of cheese. Beat eggs with milk and mustard and pour over.
Refrigerate overnight.
Dilute mushroom soup with 1/2 cup milk and pour over casserole.
Bake at 300\u00b0 for 1 1/2 hours or more.
Spread croutons in buttered 9 x 13-inch pan.
Cover with sausage and mushrooms.
Mix eggs with milk and pour into pan.
Top with cheese.
Put in refrigerator overnight.
Mix mushroom soup and milk.
Pour over mixture.
Bake at 350\u00b0 for 60 minutes.