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Wednesday - January 3, 2018 5:46 am

Breakfast Casserole II

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1 pound ground pork sausage

12 eggs

1 can condensed cream of mushroom soup

1¼ cups milk

½ pound sliced fresh mushrooms, sautéed

2 pounds frozen potato rounds (crispy crowns, like taco John’s uses for their potatoes olé)

½ cup shredded Cheddar cheese

Heat oven to 350 degrees. Lightly grease a 9-x13-inch baking dish. Cook sausage in a skillet over medium-high heat until evenly brown. Drain; set aside. In a large bowl, beat together eggs, cream of mushroom soup and milk. Stir in sausage and mushrooms; pour into baking dish. Stir in frozen potato rounds. Bake 45 to 50 minutes. Sprinkle with cheese; bake an additional 10 minutes, or until cheese is melted. (schules; I added about a cup of pepper Jack cheese to the casserole before baking; and sprinkled the top with another ½ cup (probably a little more), during the last few minutes of baking time.

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