Breakfast Egg Casserole

Perfect for a holiday breakfast or serving a small crowd. Combinations are endless. You pick the cheese, meat and veggies.

1 loaf white bread, crumbled into 12 x 8 backing dish
1 can of Cream of Mushroom Soup
2 cups shredded Cheddar Cheese
1 lb. cooked bacon (crumbled) or ham, or sausage
1 dozen eggs
1 soup can of milk

Pour over bread. Leave in refrigerator overnight. Bake at 350 for 45-60 minutes.

This recipe is a hit! This recipe was given to Linda by a friend and co-worker, Donna Nelson. The first time I was introduced to this recipe was by sweet friend Debbie Hoffmeir. It smelled heavenly. :)




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