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Sausage and Egg Casserole
I prepared this the night before and refrigerated. I was delicious at brunch. I used a "medium" pork sausage which gave a little bit of a spicy flavor. I also added 1/2 of a red bell pepper and 1/2 of a green bell pepper both finely chopped. I sauteed them in the pork sausage drippings just a little bit and then added to the casserole mixture. Very, Very good. I will make this one again.
3 users found this review helpful
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Reviewed On:
May 11, 2011
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