Recipes

Second Wind Breakfast Casserole:

1 Roll Seasoned Pork Sausage

3 Cups Seasoned Croutons

8 Oz. Shredded Cheddar Cheese

6 Eggs

3 Cups Milk (Divided)

1 Can Cream of Mushroom Soup

Fry sausage and drain. Spread croutons in a well-greased 9 x 13 pan. Layer sausage then cheese. Beat eggs and 2 ½ Cups of Milk together and pour over the ingredients in pan. Cover and refrigerate overnight. Next day, mix the other ½ Cup of Milk with the soup. Pour over and bake uncovered 1 ½ hours at 325 degrees. If needed, broil top for a nice browning for just a minute or two before serving.

Recipe provided by Rita Bachman