Brunch Time

Yummy Brunch Dish!

I finally had time to try out my "own" recipe this weekend. I've been so busy trying out everyone else's "good eats" that I was beginning to wonder if I would ever make anything to blog about again. :~)

I made a great brunch casserole. Which would have been great, if I were having a brunch. But today it was just my husband and I, so we had a quite a lot leftovers... but it was good.

Company type of good!
Next time, I'm inviting my friends for a nice brunch.
In fact.....maybe two Sundays from now... a brunch get-together! And this will be at the top of my list...

Stone Masterpiece
(okay, so yes, I'm using my own last name. the original recipe was McGill Masterpiece, but...it's mine now)

What you need:
mild pork sausage
spicy pork sausage
1 med. onion
rice cereal
cooked white rice
shredded cheddar cheese
eggs
cream of celery soup
milk
butter


First, you must brown the sausage in a very large skillet.

You can do the chopped onion at the same time.





Meanwhile, in a large bowl, combine the cooked rice and 5 cups of the rice cereal (any brand will do, but I like Snap, Crackle and Pop)





Spread the mixture in the bottom of a 13x9 casserole (notice that I buttered 3 casserole dishes before finding just the right one. I must LOVE to do dishes, as I seem to have a lot of them when I am done cooking)





Then put the sausage and onions on top of rice stuff.




Get the cheese ready

Grate the cheese

Sprinkle the cheese over the casserole mixture




Beat the eggs, soup and milk together.

Pour over the casserole
(press down lightly with a spoon)




Get the rest of the Rice Krispies/cereal and mix with some softened butter, then sprinkle over the casserole.




Looks good!!
Into the oven for 55 minutes.

Yummy!!
let sit for a few minutes while you get the table ready.


cut into squares

serve on a plate with fresh fruit
and go enjoy!

Stone Masterpiece
(you better be prepared to invite friends for brunch)

1 lb. mild bulk pork sausage
1 lb. spicy bulk pork sausage
1 medium onion, chopped ( 1/2 cup)
6 cups rice cereal
1 1/2 cups cooked rice
2 cups shredded cheddar cheese
6 eggs
2 10-oz cans reduced sodium condensed cream of celery soup
1/2 cups milk
1 Tbsp. butter

Grease a 3-quart rectangular baking dish. Set aside.
In a very large skillet, cook sausage and onion until sausage is done and no longer pink and onion is tender. Drain off fat and set aside.
Meanwhile, in a large bowl, combine 5 cups of the rice cereal and cooked rice. Spread rice mixture evenly in the bottom of prepared baking dish. Spoon sausage mixture over rice layer.
Sprinkle with cheddar cheese.
In a medium bowl, beat eggs, soup and milk with a wire whisk until well combined.
Carefully pour over layers in baking dish. Press down lightly with a spoon.
Toss remaining 1 cup of rice cereal with butter.
Sprinkle over the top.
Bake in a 325 degree oven for 50-55 minutes or until golden brown and bubbly.
Let stand for 10 minutes before serving.
Cut into squares and enjoy.