You know, the english muffin is one of those foods that just seems to taste good no matter when you eat it…morning , noon or midnight.
Here is a recipe that is good morning, noon or nighttime also. It could easily be called a “breakfast eggdish” but I am going to call it a casserole instead. It’s filled with all kinds of “breakfast” ingredients like hash browns (tater tots), sausage and eggs but my family often eats it for dinner and not breakfast. Oh, and it is good served with our anytime friend, the english muffin!
Sausage and Mushroom Casserole
Into a greased 13×9 inch baking dish place:
frozen tater tots (about 20 0z. or enough to cover the bottom)
Bake in a 450 degree oven for about 30 minutes or until the tater tots are golden brown and crisp. (Stirring them halfway through the baking time will help them become more evenly crisp) Meanwhile, into a skillet place:
1 lb. bulk pork sausage
1 medium onion, finely chopped
Fry until completely cooked and then place on a couple layers of paper towels to drain off the grease. After it has cooled down somewhat, wrap the paper towels around the sausage and give it a squeeze to remove more of the fat. Into the same skillet put:
12 beaten eggs (* see note at bottom)
Fry the eggs over medium heat until firm. Into a medium-sized bowl place:
2 – 10.5 oz. cans cream of mushroom condensed soup
2 T milk
Stir together and set aside. When tater tots have baked until they are golden brown, remove pan from the oven and turn down the oven to 350 degrees. Sprinkle the cooked sausage over the tater tots and then spoon the scrambled eggs over that layer. Sprinkle over the top:
1 cup shredded cheddar cheese
Then carefully pour and then spread the mushroom soup mixture over it all. Place in the 350 degree oven and bake for 40 minutes or until mixture is hot and bubbling. Then sprinkle:
3 oz. container fried onions
over the top and return to the oven for about 10 minutes. Serve immediately. Enjoy!
* When cracking this many eggs, it is a good idea to crack open each egg into a small bowl, one at a time. Then empty the small bowl into a larger mixing bowl. Doing it this way will prevent you from having to throw out the whole batch of eggs if you happen to crack a bad egg into the other eggs…