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Ingredients:
Wind and Willow Baked Potato Soup Mix
4 cups water
4 cups cubed French bread
16 oz. sausage
6 eggs
1 1/2 cups cheddar or Monterrey Jack cheese
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13" pan with oil. Add soup mix to water in a 2 qt. saucepan; heat to boiling, reduce heat and simmer 15-20 minutes,
stirring often. Set aside to cool. Cook sausage in a medium skillet and crumble. Drain well on paper towels. Pour the bread cubes into the prepared pan. Top
with the sausage. Beat the eggs, adding a small amount of the hot potato soup mixture while beating then beat the eggs into the rest of the potato soup and
pour over the sausage. Cover with foil and bake 25 minutes; remove foil, top with shredded cheese and continue to bake until cheese is melted and casserole is
set in the middle, approximately 10-15 minutes. Serves 6.
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