Food Lion Kitchen: Breakfast Casserole - WSLS 10 NBC in Roanoke/Lynchburg Va

Food Lion Kitchen: Breakfast Casserole

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Breakfast casserole

1lb sausage

12 eggs, hard boiled, sliced

1 package English muffins

2 (10 1/2 ounce) cans cream of mushroom soup

1 cup sour cream

1 cup cheese, sharp, grated

1 lb mushroom

1 scallion, bunch, diced

1/2 cup sherry wine

Directions:

 

Preheat oven to 350

 In 9 x 13 baking dish place a layer of English muffins cut into cubes.

Brown sausage until pink is gone, drain and set aside

In a pan saute mushrooms in butter and drain.

 Heat and stir until smooth: soup, sherry and sour cream then add cheese and sausage then stir

Layer sliced eggs along with mushrooms, scallions over English muffins.

Pour sauce over eggs

Bake for 45 minutes-1 hour  

This can be put together the day before. It stays nicely on a warming tray for a long time. 

Can be served fresh fruit

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