This weekend we celebrated our youngest daughter’s 4th birthday with some of her friends and their parents. We decided on a brunch style meal. Pancakes with whipped cream and sprinkles, strawberries, sausage links and egg bake. We use a recipe often that comes from my mother-in-law. It’s a hit of a recipe every time we make it.
Travis overheard people wanting the recipe. He asked if we would share it. I said “why not, good food should be shared, should it not?” He said “so it’s not like a fishing spot?” No honey, it’s not like the secret fishing spots that so many Minnesotans have, ha ha. I don’t think there will be a shortage of eggs, sausage and cream of mushroom soup.
Everyone enjoy this Fantastic Brunch recipe, and please share!
2 1/2 cups of dry stuffing croutons
1 lb browned sausage
2 cups shredded cheddar cheese
3/4 teaspoon dry mustard
2 1/2 cups milk
1 can cream of mushroom soup with 1/2 cup milk
Grease 9×13 pan.
Pour dry stuffing croutons in pan.
Dump browned sausage on top of dry stuffing.
Next sprinkle cheese on sausage.
Beat eggs, mustard, and milk.
Pour egg mixture on top of cheese.
Cover and refrigerate over night.
Mix soup and milk and pour over egg bake before baking at 350 degrees for 45 minutes.