Every busy moms breakfast dream..right here.
I guess I never considered using mushroom soup on eggs, but I guess it would be a lot like adding gravy to your biscuits.
Either way, I think I am going to make these up for my husband to toss into his lunch box. Remember when eating eggs was a bad thing to do for your diet?
So thankful that they are not on the BAD list anymore. Eggs are such a valuable part of a high protein diet and are very budget friendly.
Fireman’s Overnight Breakfast Casserole
Ingredients
Casserole:
- 1 pound ground pork sausage
- 8 ounces fresh sliced mushrooms
- 1 large onion, chopped
- 1 green pepper, chopped
- salt and pepper
- 12 eggs
- 1 cup whipping cream
- 1 pound shredded extra sharp cheddar cheese
OPTIONAL: Mushroom Sauce:
- 10.5 ounces condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 teaspoon garlic powder
Directions
Casserole:
- Lightly grease a 9 x 13 baking dish. Set aside.
- Brown sausage in a skillet over medium heat. Drain meat.
- Add mushrooms, onion and green pepper to the same skillet. Stir and cook over medium heat for 6-7 minutes.
- Return meat to the pan, stir to combine and add salt and pepper to taste.
- Remove from heat.
- Break eggs into baking dish keeping the yolks intact. Do your best to evenly distribute the egg yolks around the pan.
- Poke a hole in each of the yolks with a toothpick.
- Pour cream over eggs and top with 1/2 of cheese.
Using a slotted spoon, add sausage mixture to the baking dish. - Top with remaining cheese, cover with foil and refrigerate overnight.
- When ready to bake, preheat oven to 350 degrees.
- Cook covered for 30 minutes and uncovered for another 30 minutes.
OPTIONAL – Mushroom sauce:
- Combine soup, milk and garlic powder in a small saucepan and cook until heated through.
- Add additional milk to reach desired consistency.
- Season to taste with salt and pepper.
- Spoon over breakfast casserole.
Quick Tip- put out muffins or toast, sliced fruit, and juice. Breakfast is served. Microphone Drop!