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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.


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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.


 

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