 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
âMy family really enjoys this breakfast casserole on weekends or holidays. It's so quick to prepare and very filling,â shares Melissa Ball of Pearisburg, Virginia. Great for those on a low-carb diet, too! Ingredients:
1 pound bulk pork sausage |
1/3 cup chopped onion |
4 cups (16 ounces) shredded monterey jack or cheddar cheese |
8 eggs, lightly beaten |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
Directions:
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Combine eggs and soup; pour over cheese.
2. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.
|
|