This recipe is from Kristen, a dear friend of mine from grad school, work and the neighborhood. I made it on Friday and it was an easy brunch on Saturday with leftovers for breakfast on Sunday. Thanks, Kristen!
In a medium bowl:
-Whisk 6-8 eggs with a cup of milk.
-Add a dash of ground mustard + salt +pepper.
On the stove:
-Brown a pound of ground venison sausage (or pork sausage if you’re Kristen!).
-Sauté an onion and a bell pepper (optional).
In a 9x13” greased pan:
-Pour croutons (like unseasoned croutons used for Thanksgiving stuffing!) to cover the bottom of the pan.
-Spread the ground venison sausage and sautéed vegetables over the croutons.
-Pour the egg mixture over the top.
-Sprinkle on a bag of shredded cheddar cheese.
Refrigerate over night.
In the morning, in a small bowl:
-Mix a can of cream of mushroom soup and 1/2 cup of milk together.
Pour the milk/soup mixture our over the meat/veggies/crouton in the pan.
Bake at 325F for an hour or so or until the eggs are cooked!
Kommentit