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Breakfast Casserole Recipe

by CookEatShare Cookbook

Ingredients

8 slices stale bread, cubed 2 c. shredded Cheddar cheese 1 1/2 lbs. ham, smoked sausage, or possibly mix of both, cubed 8 Large eggs 1 (6 ounce.) can mushrooms, liquid removed and minced 1 green pepper, minced 1 med. onion, minced

2 1/4 c. lowfat milk 3/4 teaspoon prepared mustard 3/4 teaspoon salt 3/4 teaspoon pepper 1 can cream of mushroom soup 1 (5 ounce.) can evaporated lowfat milk

Directions

1. Spray a 9 x 13 inch metal baking pan with Pam. Spread bread cubes over bottom of pan. Spread half the cheese over the bread, then spread meat over cheese. In separate large bowl, beat Large eggs, then add in vegetables, lowfat milk, salt, and pepper. Pour mix over top of meat. Sprinkle remaining cheese over top. Cover with foil and refrigerateovernight. In morning, preheat oven to 350 degrees. Bake casserole for 1 hour to 1 hour 15 min (till top is golden and Large eggs are set). In saucepan, combine undiluted soup with evaporated lowfat milk. Hot over medium heat. Serve wedges of casserole with mushroom sauce ladled over.

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