Breakfast Casserole II

Breakfast Casserole - Breakfast and Brunch

A great holiday breakfast casserole that may be made the night before, and baked while opening Christmas presents.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 12

Yield: 12 servings

Breakfast Casserole II

Ingredients

1 (16 ounce) package ground pork breakfast sausage

12 eggs

1 (10.75 ounce) cancondensed cream of mushroom soup

1 ¼ cups milk

1 (4.5 ounce) can sliced mushrooms

drained

1 (32 ounce) package frozen potato rounds

½ cup shredded Cheddar cheese

Cheese and Potato Breakfast Casserole

Breakfast and Brunch

Directions

Step 1

Place sausage in a skillet over medium-high heat and cook until evenly brown. Drain and set aside.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 3

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.

Step 4

Bake in preheated oven for 45 to 50 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted.

Nutritional Information

Breakfast Casserole II

Servings Per Recipe:12

Calories: 352.1

% Daily Value *

Protein: 15.8g 32%

Carbohydrates: 22.8g 7%

Dietary Fiber: 2g 8%

Sugars: 2.6g

Fat: 23.8g 37%

Saturated Fat: 7.4g 37%

Cholesterol: 214.6mg 72%

Vitamin A Iu: 346.1IU 7%

Niacin Equivalents: 4.1mg 31%

Vitamin B6: 0.2mg 11%

Vitamin C: 1.5mg 2%

Folate: 27.9mcg 7%

Calcium: 102.7mg 10%

Iron: 1.6mg 9%

Magnesium: 17.1mg 6%

Potassium: 428.8mg 12%

Sodium: 958.1mg 38%

Thiamin: 0.3mg 25%

Calories From Fat: 214.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.