| 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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