This recipe has changed many times since we opened and it remains a guest favorite here at Prairieside Suites Luxury B&B. Our guest love it and our family still requests it for special occassions like Christmas morning. It’s the perfect Holiday breakfast because you can make it the day before and it’ll hold in the refrigerator overnight. Or you can make and store it unbaked in the freezer until you need it. What could be easier?
1 lb. Purnell’s “Old Folks” Spicy-Medium Country
20 Eggs, lightly beaten
1 Can cream of mushroom soup [whisk into eggs]
3 Cups milk
2 Tbsp Prepared Mustard
1 tsp salt
½ tsp black pepper [whisk into eggs]
5 cups Italian-style garlic croutons
2 cups shredded sharp cheddar cheese
3 cups hash brown potatoes
Onions, green/red peppers & mushrooms
In a large fry pan cook and cool sausage.
In your largest bowl mix ALL ingredients
If adding mushrooms, microwave them for one minute to keep the brown from running while they sit in the refrigerator overnight.
Spray two 9” x 13” glass pyrex casserole dishes with non-stick spray & divide using large ladle, equally into the two casserole dishes.
Put into refrigerator for a couple hours for bread crumbs to absorb the egg mixture. I like it best when I refrigerate it overnight. I often use one and freeze the second one for future use. Bake uncovered at 350 degrees for 50 minutes. Cut into 10 pcs, sprinkle the top with cheese and let rest for 10 minutes so it’ll firm up to serve.