| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Breakfast | 4 | Servings | |
INGREDIENTS
| 1 | lb | Sausage; browned and drained |
| 6 | sl | Whole wheat bread; cubed |
| 3/4 | c | Cheddar cheese; shredded |
| 1/2 | c | Mushrooms; sliced |
| 4 | Eggs; well beaten | |
| 1/2 | ts | Salt |
| 1/2 | ts | Dry mustard |
| 1 | Jalapeno; chopped and seeded | |
| 1 | c | Milk |
INSTRUCTIONS
Coat a 1 1/2-quart casserole dish with cooking spray. Layer bread, sausage, cheese and mushrooms. Combine remaining ingredients and mix well. Pour egg mixture on top of layers. Cover and refrigerate overnight. Bake at 350 degrees for 30 minutes. Garnish with fresh parsley and sliced tomatoes. Note: Recipe can easily be doubled. This recipe was the grand prize winner in the Tennessee Holiday Traditions recipe contest sponsored by the Tennessee Department of Agriculture. To be eligible to win, the recipe had to be made with ingredients produced in Tennessee. Linda Davis of Rutherford Tenn. received $500 for her recipe. Recipe by: The Tennessee Magazine - 12/97 Posted to Bakery-Shoppe Digest V1 #449 by Pamela Morrisson <pmorrsn@wnm.net> on Dec 11, 1997
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