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Brunch Egg Casserole

2 c Shredded cheddar cheese
1 lb Bulk sausage
8 oz Sliced fresh mushrooms
1/2 c Chopped onions
8 Eggs
1 pk Hollandaise Sauce; prepared according to package directions


Butter 2-quart casserole. Line dish with cheddar cheese. Crumble and cook sausage in skillet. Drain, reserving 2 Tbls. drippings. Spread sausage over cheese. Cook mushrooms and onions in drippings until tender. Drain and spread over sausage. Beat eggs well and pour over mushrooms and onions. Place casserole dish in a larger pan. Pour hot water into larger pan around casserole dish to a depth of one inch. Bake at 375 degrees for 35 to 40 minutes or until puffed and golden. Serve with prepared Hollandaise Sauce. Yield: 6 to 8 servings.




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