Coker Egg Casserole

(from cokerlj’s recipe box)

Serve with English muffins, biscuits, toast or sweet roll. Dish can be made up early and put in refrigerator and then heated the next morning. Serve with picante sauce on the side. I make this up on Christmas Eve to heat and serve on Christmas morning.

Source: Ron Coker

Categories: Breakfast, Casseroles

Ingredients

  • 18 eggs, very soft scrambled
  • 1 pound breakfast sausage browned and drained
  • 1 small onion diced (optional)
  • 10 1/2 ounce can cream of mushroom soup (more if needed)
  • 1 cup grated cheese
  • 1/2 bag frozen diced hashbrown potatoes (not the shreadded)- (Hashbrowns are not part of the original recipe. My daughter did this once because she had the left over potatoes and they liked it.)
  • Picante Sauce on the side.

Directions

  1. In small skillet, brown onion lightly (optional) add sausage and brown. Drain excess fat from sausage.

  2. TIP: If you choose to add the frozen hashbrowns…rinse the potatoes under HOT running water to help partially thaw. Add to sausage mixture above while browning.

  3. Layer sausage in a 10×13×2 inch dish or in a #10 Dutch oven for Camping.

  4. In the same skillet, soft scramble eggs (eggs need to be VERY soft scrambled) and then pour over the top of the layered sausage.

  5. Next layer a can of cream of mushroom soup over the eggs. (Sometimes I use 1 1/2 or 2 cans depending.)

  6. Sprinkle with grated cheese.

  7. Bake in oven at 350 degrees until it bubbles, about 15 minutes or bake in dutch oven.

  8. Serve with a sweet roll if you wish and a side of Picante Sauce.

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