Christmas Morning Breakfast |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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For a special treat on Christmas Morning, when you need to feed more than one or two, this is a special, hardy, easy to fix recipe, that will please everyone. Ingredients:
one 10-oz. can condensed cream of chicken soup. |
one 8-oz. carton sour cream. |
2 slices bacon. |
1 pound bulk pork sausage. |
12 large eggs, beaten. |
1 cup shredded cheddar cheese. |
1/4 cup slivered almonds, toasted. |
Directions:
1. In a medium bowl, stir together the soup and the sour cream; set aside.
2. In a large skillet, cook the bacon until crisp.
3. Drain bacon on paper towel, discard drippings.
4. In the same skillet, cook the pork sausage until browned.
5. Sprinkle sausage over bottom of a 2-quart casserole.
6. Add the eggs to the same skillet.
7. Scramble over medium heat until eggs are cooked through, but still glossy and moist. Remove from heat immediately.
8. Spoon the cooked eggs over the sausage in dish.
9. Spoon the soup mixture evenly over the eggs and sausage.
10. Sprinkle with cheese and bacon.
11. Top with almonds.
12. This dish can be prepared in advance and refrigerated for 24 hours. To complete, bake as directed below.
13. Cover and bake at 350*F. for 30 minutes.
14. Uncover and bake for 15 to 20 minutes more or until heated through.
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