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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This makes a great breakfast when you prepare it the night before, or you can omit soaking overnight (this works especially well with fresh bread). I must confess, I had some Texas Toast in my freezer that I defrosted and used in place of buttered bread (it probably would have worked frozen too). I used regular milk in place of the cream. Feel free to double the recipe or cut if half. Recipe courtesy of My Great Recipes 1989. Ingredients:
1 lb bulk sausage |
4 -6 slices bread, remove crusts |
2 tablespoons butter or 2 tablespoons margarine |
1 1/2 cups cheddar cheese, shredded (or any cheese) |
5 large eggs, slightly beaten |
16 ounces half-and-half |
1 teaspoon salt |
1 teaspoon dry mustard |
tomato, slices for garnish |
green pepper slices, for garnish |
Directions:
1. In large iron skillet, cook sausage over medium high heat about 8 minutes on each side until done.
2. Cool. Drain and crumble.
3. Butter bread.
4. Place in a casserole, buttered side down.
5. Sprinkle sausage on bread.
6. Cover with cheese.
7. In large mixing bowl, combine beaten eggs, half-and-half, salt, and mustard.
8. Pour over top of cheese. Let set, refrigerated, for 8 hours.
9. Bake at 350 for about 40 minutes or until set and lightly browned.
10. Garnish with tomato slices and pepper rings.
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