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Breakfast Lasagna
Submitted by Zel
bread (enough to cover bottom of 9 x 12 pan)
1 lb browned pork sausage
4 oz sauteed mushrooms
1/3 lb cheese
4 eggs (beaten)
1 tsp dry mustard
1/2 tsp salt
2 1/2 cups milk
1 can mushroom soup (about 10 oz)
extra 1/4 cup milk
- break up bread into bottle-cap sized chunks and cover
the bottom of a 9 x 12 pan
- cover bread with browned sausage
- cover with 1/3 lb cheese
- sprinkle mushrooms over cheese
- mix the beaten eggs, dry mustard, salt and 2 1/2 cups milk in a bowl
- pour mixture over everything in pan and let sit overnight in fridge
- mix can of mushroom soup with 1/4 cup milk and spread over contents
of pan
- bake at 325 for an hour
* bacon or ham may be substituted for sausage
* the 1 tsp dry mustard is optional
* it's not mandatory that the mixture sit overnight in the fridge, however
it must sit at least one hour in fridge
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