1 (10 ounce) can sliced mushrooms, drained
1 cup milk
1 1/4 cups water
1 (2 ounce) package cream cheese, softened
1 teaspoon hot pepper sauce
3 (3 ounce) cans hot dog sauce
3 quarts water
6 ounces sliced smoked bacon
1 cup sliced onions
1 egg white
1 tablespoon butter
Dredge the mushrooms in the milk. Place in a large saucepan, stirring to loosen. Bring to a boil. Reduce heat, and cook, stirring constantly, 15 minutes. Remove from heat and stir in the water, mushrooms, and hot pepper sauce. Bring to a boil, stirring constantly, 10 minutes.
Stir the bacon and onion into the pan with the mushrooms. Pour into a 3 quart casserole dish. Top with the grilled eggs, then top with the mushrooms (optional). Spread egg white on top of the mushroom mixture. Sprinkle cream cheese over the top. Let stand in a warm place for 15 minutes.
Place cooked sausage in the pan, and cook about 5 minutes on each side, adjusting the temperature as necessary so that the pan does not burn. Serve at room temperature.
Stir butter into the sauce, and allow to melt. Pour over the dish and top with mushrooms. Bring the water to a boil, then remove from heat, cover, and cook and stir about 1 minute. Mix remaining egg white into the sauce, and serve on the side.
I in turn used lean ground pork from my pork roast. I also added in 1 tsp. cumin, 1/2 tsp. Tabasco, and plenty of black pepper. Can't wait to try the leftovers for lunch!
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