| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Breakfast, Casserole |
8 |
Servings |
INGREDIENTS
| 6 |
sl |
Bread |
|
|
Butter or margarine |
| 1 |
lb |
Pork sausage; bulk |
| 1 1/2 |
c |
Shredded long horn cheese; (6 oz.) |
| 6 |
|
Eggs; beaten |
| 2 |
c |
Half and half |
INSTRUCTIONS
Remove crusts from bread and spread with butter or margarine. Place in a
greased 13X9x2 baking dish and set aside.
Cook sausage until browned, stirring to crumble and drain well. Spoon over
bread slices and sprinkle with cheese. Combine eggs, half & half and salt
and pour into baking dish. Cover and chill overnight.
Remove from refrigerator 15 minutes before baking. Bake, uncovered, at 350F
for
45 minutes, or until set.
Recipe by: Unknown
Posted to EAT-L Digest by Bill Hatcher <bhatcher@GC.NET> on Sep 9, 1997
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