1 (16 ounce) package ground pork breakfast sausage
12 eggs
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk
1 (4.5 ounce) can sliced mushrooms, drained
1 (32 ounce) package frozen potato rounds
1/2 cup shredded Cheddar cheese
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1 pound bulk pork sausage
1 pound ground beef
1 small onion, chopped
3/4 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
2 cups shredded Cheddar cheese, divided
12 eggs
2/3 cup whipping cream
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1 pound bulk, fresh pork sausage, seasoned as desired
8 slices bread, cubed
2 cups cubed Cheddar cheese
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard
1 (10.75 ounce) can condensed or golden cream of mushroom soup
1/2 cup milk
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1 pound ground sausage
1 (10 ounce) package chopped frozen broccoli, thawed
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 (8 ounce) cans refrigerated crescent roll dough
1 egg white
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6 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter or margarine
1 (1 pound) round French bread loaf
6 ounces thinly sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded Cheddar cheese, divided
1/2 medium red bell pepper, thinly sliced
1 medium tomato, thinly sliced
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3 potatoes, peeled
6 ounces bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon chopped garlic
1 cup chopped fresh tomatoes
salt and pepper to taste
6 ounces Cheddar cheese, shredded
8 eggs
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