Our Big Family Kitchen

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Breakfast Casserole

By Lucy 'Gal' Leusch·Originally from Katie Paden, a colleague of Lucy's at Oglethorpe

From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.

Ingredients

  • 1 lb. hot breakfast sausage, browned
  • 12 eggs, scrambled
  • 1 can cream of mushroom soup (I use light)
  • 2 cups sharp cheddar, shredded

Method

  1. Prepare and combine ingredients, then bake at 350F till bubbly.

Family note

Also easy to remember just as 'one package each' of sausage, cheese, a dozen eggs, and soup. Prepare and combine ingredients, then bake at 350F till bubbly. The dish I brought today was a double batch.