RECIPE: MUSHROOM BREAKFAST CASSEROLE & ROCKSTAR CASSEROLE

MUSHROOM BREAKFAST CASSEROLE: 

Ingredients:

• 1 can cream of mushroom soup
• 1 can (7oz) can of mushrooms
• 6 eggs or egg substitute
• 1 tbsp onion, chopped
• 1/2 cups milk, soy milk or rice milk
• 1 cup shredded cheddar cheese or soy cheese
• approximately 4 slices whole grain bread
• 1 tbsp cooking oil or spray

Preparation:

In a skillet, sautee can of mushroom and onions in cooking oil or spray for about 5 minutes, until lightly browned. Layer mushroom and onions  in the bottom of a 9"x 9" pan. Cut bread slices into 1 inch strips and layer them across the mushrooms.

In a small bowl mix the eggs and milk with cream of mushroom soup. Pour egg mixture evenly over the bread slices. Cover with shredded cheese.

Cover and refrigerate overnight.

Bake uncovered in a 350 degree oven for 35 to 45 minutes until golden on top. Garnish with parsley

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ROCKSTAR BREAKFAST CASSEROLE: 

•  30 oz. bag of frozen shredded hash browns
• 5 eggs
• 2/3 cup milk
• 2 (10.5 oz.) cans of cream of potato soup
• Package refrigerated crescent  rolls
• 1 (16 oz.) tub of sour cream
• 1 lb sausage cooked, drained
• 1/2 of a medium to large yellow onion, diced
• 2 cups of fresh grated sharp cheddar cheese
• 2 cups of your favorite cheese blend (I use a six cheese Italian blend that consists of Parmesan, Mozzarella, Fontina, Provolone, Asiago and Romano)
• 2 tablespoons of pepper
• salt to taste
• dash of smoked paprika

DIRECTIONS

 

Night before:

1. Spray a  9 x 13 pan with  cooking spray then line with crescent rolls (uncooked)-this will be your crust

2. Beat eggs and milk in small bowl

3. Pour egg mixture over crescent rolls

4. Spread sausage over egg mixture (it will blend with egg mixture)

5.  Chop the onion, grate the cheese. Mix together with the sour cream, hash browns, soup, onion, cheddar cheese and seasonings.

6. Spread over sausage/egg mixture and top with cheese blend. 

6. Refrigerate overnight. 

7. Bake at 325 degrees for one hour or until hot, bubbly and golden brown around the edges.

 

If you make it the night before, take it out of the refrigerator about 20 minutes before baking.

 

Also, if you so desire, sprinkling cooked bacon on top adds even more flavor and a nice crunch.

Now all you have to do in the morning is pop into the oven when you wake up and enjoy it an hour later!