Sausage And Egg Casserole #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 8 | Servings | |
INGREDIENTS
| 6 | Buttered bread | |
| 1 | lb | Hot ground sausage |
| 6 | Eggs | |
| 1 | pt | Half and half |
| 1 | t | Salt |
| Pepper to taste | ||
| 1 | ds | Worcestershire sauce |
| 1 | t | Dry mustard |
| 1 | lb | Sharp Cheddar cheese, grated |
| Paprika |
INSTRUCTIONS
Remove crust from bread. Lightly toast buttered bread. Cube toast. Butter the bottom of a 9x13 pyrex baking dish. Brown sausage and crumble and drain. Spread sausage over bread cubes. ln a large bowl, lightly beat eggs and Half and Half with a fork. To this add salt, pepper, Worcestershire sauce and dry mustard. Pour over sausage and bread. Top with cheese. Sprinkle top with paprika. Bake at 350ø for 35 to 45 minutes or until brown. Yield: 8 to 10 servings. MARGARET ANN COLE (MRS. GEORGE R., JR.) FAYETTEVILLE, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 310
Calories From Fat: 224
Total Fat: 25g
Cholesterol: 205.2mg
Sodium: 1160.8mg
Potassium: 74mg
Carbohydrates: 3.1g
Fiber: <1g
Sugar: <1g
Protein: 18.2g