One of my favorite ways to entertain is to have family or friends over for brunch.
Breakfast casseroles are an easy way to serve many guests.
This sausage and egg casserole has been in our family for many years.
Hats off to my sister Lee for introducing this one to us.
It's become one of my go-to recipes, and I think it will for you, too!
A shout-out to Tanner Brothers Dairy Farm in Ivyland, PA,
where we always get our eggs, cheese & milk!
Best Ever Sausage Egg Breakfast Casserole
2 T butter
8 oz. Swiss cheese, shredded
1 dozen eggs
1/2 roll breakfast sausage, brown & drain
4 oz. can mushroom stems & pieces
2/3 C half & half
Preheat oven to 350.
Spread butter in 13 x 9 dish.
Sprinkle half of the cheese in the dish.
Break 12 eggs on top of the cheese.
Poke each yolk with a fork; do not stir.
Sprinkle with salt and pepper.
Top with crumbled sausage and drained mushrooms.
Pour 2/3 C half & half over all.
Top with remaining cheese.
Sprinkle with paprika.
Bake 30-40 minutes. Let stand 5 minutes to set.
Cut into squares with 1 egg per serving.
Thanks, Lee. Love you, Sis!
