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Recipe for family meals :

Sausage-Mushroom Breakfast Casserole

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 1/4 cup seasoned croutons
1 1/2 lb. bulk pork sausage
4 eggs, beaten
2 1/4 cup milk
1 can cream of mushroom soup
1 can sliced mushrooms (4 oz) drained
3/4 teaspoon dry mustard
2 cups grated cheddar cheese
Cherry tomatoes, halved
Parsley sprigs

  • Spread croutons in a lightly greased 9" x 13" dish and set aside.
  • Cook sausage until browned, stirring to crumble; drain well.
  • Sprinkle sausage over croutons.
  • Combine eggs, milk, soup, mustard and mushrooms. Mix well and pour over sausage.
  • Cover and refrigerate at least 8 hours or overnight.
  • Remove from refrigerator. Let stand for 30 minutes.
  • Bake uncovered at 325° for 50 - 55 minutes.
  • Sprinkle cheese on top and bake 5 minutes or until cheese is melted.
  • Garnish with cherry tomatoes and parsley.

Serves 8 - 10

Martin James