 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I am not sure where I got this recipe but I am sure glad I found it. Both my hubby and son who are extremely picky eaters at times say this recipe is a keeper. Just whip up the ingredients, throw it in a pan, cover then put in the fridge til morning. Read more . Then just preheat the oven and pop it in, and in just a little while you have a complete breakfast. My hubby put a little maple syrup on his. LOL But I like it the way it is. The recipe didn't call for it to be covered any time during the baking but it tends to get a little too brown if it is not covered about the last 20 minutes.Really great on Thanksgiving and Christmas mornings when you want breakfast but are already way to busy with everything else. I am a lazy cook so I cover most of my baking pans and dishes with Reynold's Release Foil as it makes for an easier clean up. Ingredients:
1 roll pork sausage |
1/4 c chopped onions |
6 c. cubed 3/4-inch french bread |
1 1/2 c.half & half |
1/4 c. butter or margarine |
3 eggs |
1 c. cheddar cheese, shredded (optional) |
Directions:
1. Cook sausage and onion in 10-inch skillet over medium heat until sausage is browned (3 to 5 minutes).
2. Drain off fat, if necessary.
3. Stir sausage mixture and bread cubes together in large bowl. Place into ungreased 9 x 13 baking dish, set aside.
4. Combine half & half, Butter and eggs in a bowl.
5. Beat at medium speed until well mixed (1 minute).
6. Pour egg mixture evenly over bread mixture in baking dish. Sprinkle cheese evenly on top, if using.
7. Cover tightly; refrigerate overnight.
8. Heat oven to 350°F.
9. Uncover; bake for 40 to 50 minutes or until knife inserted in center comes out clean and cheese is browned. Cover the last 20 minutes to avoid it getting too brown..
10. Let stand 5 minutes before serving.
|
|