Breakfast Egg Casserole

1. 1

   Make 1 day before.

2. 2

   Butter bottom of 9 x 13-inch glass pan. Grate some of cheese on bottom of pan so it is covered well. Break eggs on top of cheese and poke yolks (I mix up in bowl and pour on cheese).

3. 3

   Brown and cut up sausage; put over eggs.

4. 4

   Drain mushrooms and put in pan.

5. 5

   Pour whipping cream over eggs, sausage and mushrooms.

6. 6

   Top with more cheese and cover with foil.

7. 7

   Let set overnight.

8. 8

   Refrigerate and cook with foil on.

9. 9

   Bake 1 hour in 350u00b0 oven.

* Per serving · 4 servings · Values may vary.

No additional tips available.