Impossible Sausage Pie from the Arizona Sled Dog Inn
Best if prepared the night before and baked in the morning.
2 C seasoned croutons * 1 C shredded cheddar, low fat 2 C sliced fresh mushrooms or 1- 4 oz can mushrooms 12 oz reduced fat bulk breakfast sausage 1/2 C diced onion 8 eggs, beaten well 2 C reduced fat milk 1/2 tsp pepper 1/2 tsp dry mustard 10 oz can cream of mushroom soup 1/2 C milk
Layer croutons in a 13x9x2 lightly greased baking pan. If using fresh mushrooms, sauté mushrooms in small amount of butter or oil until tender and then layer mushrooms and cheddar on top of croutons. Crumble the sausage and cook thoroughly in fry pan. Drain fat and add onions cooking until onions are soft. Layer crumbled sausage/onion mixture on top of cheddar. Beat eggs with 2 C milk and seasonings and pour over casserole. Cover with plastic wrap and refrigerate over night. In the morning, mix mushroom soup with 1/2 C milk and spread over top of casserole. Bake at 350 for 45 to 60 minutes or until eggs are set and top is bubbly and brown! Serves 8.
*Use prepared croutons or make your own from stale bread/bagels. When making your own, dice bread, layer on baking sheet and dry out in oven. Then add a touch of sage, salt, pepper and other seasonings to taste.
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