The Anderson House Inn

Heber Springs, Arkansas

Specialty Recipe

Sausage-Mushroom Breakfast Casserole

Ingredients:

2-1/4 cups seasoned croutons

1-1/2 pounds bulk pork sausage

4 eggs, beaten

2-1/4 cups milk

1 can (10-1/4 ounces) cream of mushroom soup, undiluted

1 can (4 ounces) sliced mushrooms, drained

3/4 teaspoon dry mustard

2 cups (8 ounces) shredded Cheddar cheese

Cherry tomato halves (optional)

Spread crouton in a lightly greased (I use Pam cooking spray) 13 x 9 x 2 inch baking dish; set aside

Cook sausage until browned, stirring to crumble; drain well. Sprinkle sausage over croutons. Combine eggs, milk, soup, mushrooms, and mustard; mix well and pour over sausage. Cover and refrigerate at least 8 hours or overnight.

Remove from refrigerator; let stand 30 minutes. Bake uncovered at 325 degrees for 50 to 55 minutes. Sprinkle cheese over top; bake an additional 5 minutes or until cheese melts. Garnish with tomatoes and parsley, if desired.

Serves: 8 to 10

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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