| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Eggs |
8 |
Servings |
INGREDIENTS
| 6 |
sl |
Buttered bread |
| 1 |
lb |
Hot ground sausage |
| 6 |
|
Eggs |
| 1 |
pt |
Half and half |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
ds |
Worcestershire sauce |
| 1 |
ts |
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 350° 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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