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Name: Brunch Bake
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 3/4 c Milk; divided; 1 cn Cream of mushroom soup; 1 ts Paprika; optional; 3/4 ts Dry mustard; 2 c Hash brown potatoes;; 1 Box croutons, seasoned;; 1 lb Pork sausage; 1/2 ts Salt; 4 Eggs

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INGREDIENTS

2 3/4 c Milk; divided
1 cn Cream of mushroom soup
1 ts Paprika; optional
3/4 ts Dry mustard
2 c Hash brown potatoes;
1 Box croutons, seasoned;
1 lb Pork sausage
1/2 ts Salt
4 Eggs

Servings

INSTRUCTIONS

Brown sausage in 10 inch skillet over medium-high heat, stirring frequently, about 5 minutes; drain sausage on paper towels. Spread croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with drained sausage and 1 - 1/2 cups of the cheese; set aside. In blender container or medium mixing bowl, blend or whip with wire whisk eggs, 2 - 1/4 cups of the milk, mustard and salt until well-combined. Pour over sausage mixture; cover with plastic wrap and refrigerate overnight. Remove pan from refrigerator; discard plastic wrap. In small bowl, whisk together soup and remaining 1/2 cup milk until smooth; pour over casserole. Sprinkle lightly with frozen hash browns. Top with remaining 1/2 cup cheese. Bake, covered with foil, at 350 for 1 hour. Uncover; bake 30 minutes more, or until center is set. Remove from oven and sprinkle with paprika, if desired. Let stand at least 5 minutes before cutting into serving pieces. Source: The Sunday Cook - Grace Howaniec Posted to EAT-L Digest 14 Sep 96 Date: Sun, 15 Sep 1996 17:10:57 -0500 From: "hassell@eecs.tulane.edu"

NOTES

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Brunch Bake

2 3/4 c Milk; divided
1 cn Cream of mushroom soup
1 ts Paprika; optional
3/4 ts Dry mustard
2 c Hash brown potatoes;
1 Box croutons, seasoned;
1 lb Pork sausage
1/2 ts Salt
4 Eggs

Brown sausage in 10 inch skillet over medium-high heat, stirring  frequently, about 5 minutes; drain sausage on paper towels.  Spread  croutons evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle  evenly over bottom of 9 x 13 ungreased baking dish. Sprinkle evenly with  drained sausage and 1 - 1/2 cups of the cheese; set aside.  In blender  container or medium mixing bowl, blend or whip with wire whisk eggs, 2 -  1/4 cups of the milk, mustard and salt until well-combined. Pour over  sausage mixture; cover with plastic wrap and refrigerate overnight. Remove  pan from refrigerator; discard plastic wrap. In small bowl, whisk together  soup and remaining 1/2 cup milk until smooth; pour over casserole. Sprinkle  lightly with frozen hash browns. Top with remaining 1/2 cup cheese.  Bake,  covered with foil, at 350 for 1 hour.  Uncover; bake 30 minutes more, or  until center is set.  Remove from oven and sprinkle with paprika, if  desired.  Let stand at least 5 minutes before cutting into serving pieces.     Source:  The Sunday Cook - Grace Howaniec  Posted to EAT-L Digest 14 Sep 96    Date:    Sun, 15 Sep 1996 17:10:57 -0500    From:    "hassell@eecs.tulane.edu" <hassell@EECS.TULANE.EDU>

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Nutrition

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Serving Size: 1 Serving (220g)
Recipe Makes: 8 Servings

Calories: 373
Calories from Fat: 260 (70%)

Amt Per Serving		% DV

	Total Fat 28.9g	39 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 11.8g
	Polyunsanturated Fat 4.4g
Cholesterol 569.5mg		175 %
Sodium 539mg		19 %
Potassium 331mg		9 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 2.9g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 373

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