Earlier this summer I was home with the family and enjoying the start to summer. My sister’s family was visiting Minnesota and we all enjoyed the outdoors and togetherness. It was so fun to see them growing up and getting bigger — trips to the pool, running through the sprinklers, playing with bubbles, interacting with Meg — all of the things that family togetherness includes. We celebrated a birthday and had several extended family members come to join us.
One such recipe my dad made that stood out was this Sausage Egg Bake. The egg bake was written in my childhood handwriting from a day when we cleaned through their recipes at one point. I don’t remember making this egg bake in years, but it was a nice change of pace, along with some cinnamon rolls, fruit, and other breakfast/brunch items.
Sausage Egg Bake
2 lbs Bulk Pork Sausage-Browned with some Onion and then Drained
2 ½ C. Seasoned Croutons
2 C. Sharp Cheddar Cheese
2 ½ C. Milk (2 + ½)
¾ tsp. Dry Mustard
1 Can Cr. of Mushroom Soup
Brown sausage and onion. Layer croutons, cheese, and sausage/onion mix in 9×13 pan. Beat the eggs, 2 c milk, and mustard— pour over the top. Cover and refrigerate overnight. The next morning, mix cream of mushroom and ½ c milk—pour over the top
Bake @300 for approx. 1 ½ Hours