Serves 6 (generously)
INGREDIENTS:
16 oz. package hot pork breakfast sausage
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread (I used a country levain, crusts removed)
4 oz. (1 cup) shredded pepper jack cheese
4 oz. (1 cup) shredded sharp cheddar cheese
1/2 teaspoon black pepper
1/2 cup thin-sliced green onions
10 eggs, lightly beaten
3 cups milk
2 teaspoons dry mustard
1 teaspoon salt
6 cups cubed bread (I used a country levain, crusts removed)
4 oz. (1 cup) shredded pepper jack cheese
4 oz. (1 cup) shredded sharp cheddar cheese
1/2 teaspoon black pepper
1/2 cup thin-sliced green onions
DIRECTIONS:
Preheat the oven to 325°F.
In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
In a large mixing bowl, combine eggs, milk, mustard and salt; stir well.
Distribute half the bread evenly in a buttered 9″ x 13″ x 2″ baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions. Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.
Bake uncovered for 60 minutes, or until eggs are set. Tent with foil if the top begins to brown too quickly.
NOTE: May be assembled ahead and refrigerated up to 12 hours before baking.
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