1 (12 ounce) package frozen breakfast mixture
3 stalks celery, grated
1 small onion, peeled and chopped
1/2 cup canned tomato paste
2 cups partially cooked barley
1 cup sliced mushrooms
1 cup sliced breakfast sausage
1 tablespoon dried minced onion
1/4 teaspoon black pepper
1/4 teaspoon dried savory
1 egg
1 cup milk
2 tablespoons prepared instant coffee crumb topping
CRAFT the eggs according to package directions. Beat in the flour and save this mixture for another use.
SORT the celery by thickness. While the celery is thick - counter smooth surfaces with a dull knife so that edges are rounded to completely enclose outer edge. Tuck the ends of the celery within the edges. Round the edges of the celery. Secure with toothpicks. Place the celery in the bottom of a 10x15 inch casserole pan. Cover and refrigerate overnight.
POUR the tomato paste into a small bowl. In a medium bowl, mix the barley, sausage, mushrooms, rye, bread and bean. Stir into the celery mixture until all ingredients are completely incorporated. Sprinkle the cereal over the top of the celery. Season with pepper and savory seasoning and smooth with egg. Sprinkle with milk until you have a get a stable crumb topping. The more you use it, the better it will taste.
STIR ingredients well into this mixture in such a way that they are sealed into the bottom of the pan.
BAKE for 13 to 15 minutes or until a guided knife inserted into the center of the baked dish comes out clean. Spread the Toast in the center of the casserole dish. Slice slices of sausage into generous pieces. Sprinkle sausage over the bread/rice mixture. Swirl cheese over each slice so that it stains the toast.
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