| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sausage | 1 | Servings | |
INGREDIENTS
| 1 | lb | Sausage |
| 1 | Stick grated Cracker Barrel sharp Cheddar cheese | |
| 12 | sl | Pepperidge Farm bread |
| 4 | Eggs | |
| 2 | c | Milk |
INSTRUCTIONS
This may be made a day or two ahead. I've even frozen one and it worked well. Especially good for a holiday breakfast or brunch, I serve it with fresh fruit salad, blueberry and bran muffins, butter and preserves. Cook 1 pound sausage, drain and crumble. Mix crumbled sausage with 1 stick of grated cheese. Butter 12 slices of bread. Put 6 slices in bottom of 9 x 12-inch greased casserole. Top with 1/2 of sausage and cheese. Then place remaining 6 slices of buttered bread and cover with the remaining sausage and cheese. Beat 4 egg and 2 cups of milk, pour over casserole. Refrigerate at least overnight. Bake at 350 degrees for 40 to 45 minutes. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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