I just want you to know that I feel this is the greatest list of breakfast food recipes that I have ever come across. Believe me, I surf the web many hours a day and I am lucky to have found this web site. Keep up the good work.

~ Carole

Shop

Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


print recipe add recipe to album
  
Yield: 10 servings 

Ingredients:
2 lb. bulk pork sausage
8 oz. Sour cream
6 whole English muffins
1 lb. grated Monterey Jack cheese
6 extra large eggs
2 1/2 cups milk
1 can condensed cream of mushroom soup
1 cup finely grated green pepper

Instructions:

Brown and drain pork sausage. Mix soup and sour cream together. Crumble muffins and line a greased 9x13" baking pan. Mix eggs and milk together in a separate bowl. Layer in pan 1/2 sausage, 1/2 grated cheese, 1/2 soup mixture onto crumbled muffins. Repeat layers ending with soup mixture, then smooth with spatula. Pour milk and egg mixture over all. Wrap with plastic and foil and refrigerate overnight. Next day bake uncovered at 300 degrees for 1 hour. Let cool for 5 minutes. Cut into squares and serve.


 

Sign up for our B&B Travel Newsletter

Send this Page
to a Friend

Subscribe NOW!

Subscribe
Unsubscribe

When you sign up for our B&B Travel Newsletter you are automatically entered to Win:

Grand Prize: Simmons B&B Mattress
1st Prize: $250 Gift Certificate to an Inn near you
2nd Prize: Set of King or Queen sheets from the Bed & Breakfast collection
3rd Prize: Signed copy of Sweets & Treats for your kitchen.



pamela lanier pamela lanier lanier travelguides elegant small hotels family travel guides golf resorts condo vacations