| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Italian | Oven, Dishes | 12 | Servings |
INGREDIENTS
| 1 | lb | Bulk pork sausage |
| 1 | lb | Bulk italian sausage |
| 1 | md | Green pepper, chopped |
| 1 | c | Fresh mushrooms, sliced |
| 1/2 | c | Chopped onion |
| 2 1/2 | c | Onion and garlic croutons |
| 8 | Eggs | |
| 1 1/2 | c | Milk |
| 1 | c | Shredded mozzarella cheese |
| 1 | c | Shredded cheddar cheese |
| 3 | Roma tomatoes, thinly sliced | |
| 1/2 | c | Shredded parmesan cheese |
INSTRUCTIONS
In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain. Place croutons in a greased 13-in. x 9-in. x 2-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage. Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 300 for 1 hour. Sprinkle with the mozzarella and cheddar cheeses. Place tomatoes over top; sprinkle with parmesan cheese. Bake 20 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Recipe by: Taste of Home Spring 97 Posted to MC-Recipe Digest V1 #527 by Daphne <djoyce@voyager.net> on Mar 20, 1997
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