Manis, Canning & Associates

Power Breakfast

Here's a recipe for a legislative breakfast that is sure to please lawmaker and lobbyist alike. Best of all it's easy to fix and can largely be prepared the night before the event. Bon Appetite.

Yields:
16-18 Servings

Assemble Time:
30 minutes

Chill:
Overnight

Bake:
30-45 minutes

Make-Ahead Sherried Eggs

1 pound hot ground sausage
3 dozen eggs
1/2 cup milk
1/2 cup sliced green onions
1/4 cup butter or margarine
2 10 3/4 ounce cans of cream of mushroom soup
1 pound fresh mushrooms thinly sliced (optional)
2 tablespoons butter (optional)
1 cup grated Cheddar cheese
1 cup grated Swiss cheese
1 cup grated Monterey Jack cheese

Butter a 9x13-inch pan. Brown sausage in a large skillet and drain on paper towels; crumble. In a medium-sizes bowl combine eggs and green onions. Melt quarter cup of butter in a large skillet. Add egg mixture and scramble eggs until soft. Heat soup and sherry together in a small saucepan. Saute mushrooms in two tablespoons butter (if desired). Layer in prepared pan the eggs, sausage, soup, mushrooms, cheese; repeat ending with cheese. Cover pan with foil and refrigerate overnight. Next day, heat at 325 degrees for 30 to 45 minutes. Serve with sweet rolls and melon wedges.

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