| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Breakfast |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground pork |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Italian seasoning |
| 1/4 |
ts |
Crushed hot red pepper |
| 4 |
|
Eggs |
| 2 |
c |
Milk |
| 1/4 |
ts |
Black pepper |
| 4 |
c |
Italian or French bread; cut into 1" cubes |
| 1 1/2 |
c |
Shredded Cheddar cheese |
INSTRUCTIONS
1. In a large skillet, cook ground pork, onion, and garlic over
medium-high heat, stirring often to break up meat, until pork loses
its pink color, about 5 minutes. Stir in 3/4 teaspoon salt, Italian
seasoning, and hot red pepper. 2. In a medium bowl, whisk together
eggs, milk, remaining 1/4 teaspoon salt, and black pepper. 3. In a
lightly buttered 9 x 13 inch baking dish, spread 2 cups bread cubes.
Cover with pork mixture. Spread remaining 2 cups bread cubes over
pork mixture, then sprinkle on Cheddar cheese. Pour egg mixture over
all, cover with plastic wrap, and refrigerate at least 2 hours or
overnight. 4. Bake in a 350 degree oven until egg mixture is set and
top is browned, 50 to 60 minutes. Let stand 5 minutes before cutting
into squares to serve.
Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999
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