Egg Casserole
Egg Casserole is an easy dinner. Made with 12 to 16 eggs, 1 lb. sausage and 2 cans cream of chicken soup, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Cook sausage and crumble; set aside.
Scramble eggs, leaving them moist; season to taste with salt, pepper and milk.
Mix undiluted cans of soup with sausage and eggs.
Put in Pyrex dish and cover with grated cheese, if desired.
Heat at 350 degrees for 20 to 30 minutes, until bubbly.
May be kept in refrigerator overnight before cooking.
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