| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Swiss | 1 | Servings | |
INGREDIENTS
| 1 | lb | Pork sausage |
| 3 | sl | White bread; cubed |
| 1 | c | Shredded Cheddar cheese |
| 8 | Eggs | |
| 2 | c | Milk |
| 1 | ts | Dry mustard |
| Salt and pepper; to taste |
INSTRUCTIONS
From: "Sharon H. Frye" <shfrye@pen.k12.va.us> Brown sausage in skillet, stirring until curmbly. Drain. Layer sausage, bread cubes, and cheese in a well greased 9x13 baking pan or casserole. Beat eggs with milk, dry mustard, salt, and pepper. Pour over layers. Cover, and chill overnight. Next morning, bake, uncovered, at 350 degrees, for 35-40 minutes, or until center is set. Notes: You can use half sausage, half (cooked, crumbled) bacon. You can use all bacon You can use a mixture of ham/bacon/sausage...actually, you can use any combination of meat you desire. You can add onion and green pepper to the mixture. You can use more cheese if you like; and Swiss cheese is also good in this. This reheats well in the microwave; leftovers can be frozen and reheated. Anyway.....If you take this recipe, and add whatever you like in a quiche, it will work. At times I've added canned mushrooms, green onion, Canadian bacon...it's versatile. Your basic recipe is all the above ingredients except the sausage. You can add whatever fixings your family likes. Posted to recipelu-digest by jeryder@juno.com on Mar 28, 1998
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