Easter Recipes
@ Basic-Recipes.com
| Easter Breakfast Casserole
1 pound of sausage
4 tablespoons of chopped onions
4 tablespoons of chopped bell pepper
6 eggs
1/2 cup of sour cream |
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Brown sausage, onions, and bell peppers in skillet; drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream; season to taste. Pour over sausage mixture. Bake at 350ºF. until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4-6. Easter Breakfast Casserole 2
1 pound of sausage
1 medium onion, diced
1 can cream of mushroom soup
6 ounces of seasoned croutons
12 eggs
2 cups of milk
12 ounces of shredded Cheddar cheese
Brown sausage with onion. Drain well. Mix 1 can cream of mushroom soup with sausage and onion mixture. Place seasoned croutons in 9x13 inch pan. Sprinkle meat over croutons. Beat 12 eggs with 2 cups milk and pour over meat. Top with 12 ounces of cheese. Cover and refrigerate overnight. Bake for 1 hour at 350ºF. Easter Breakfast Casserole 3
1 pound of bulk pork sausage
6 eggs
2 cups of milk
1 teaspoon of salt
1 teaspoon of dry mustard
2 slices white bread, cubed
1 cup of cheddar cheese, grated
Sauté sausage and drain. Beat eggs with milk, salt and mustard. Layer bread cubes, sausage and cheese in 13 x 9 inch pan. Pour egg mixture over layers. Refrigerate overnight. Bake at 350 ºF. for 45 minutes until set. Slice and serve. NOTE: May be made day before and heated before serving. Serves 6 to 8. |
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