| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Brunch, Dairy, Main dish |
8 |
Servings |
INGREDIENTS
| 6 |
|
Sl White bread |
| 2 |
lb |
Sausage; bulk |
| 3/4 |
lb |
Cheese,;extra grated |
| 6 |
|
Lg Egg |
| 1 1/4 |
c |
Milk |
| 1/2 |
c |
White wine |
| 1 |
ts |
Garlic powder |
| 1 |
tb |
Dijon |
| 6 |
|
Green onions; chopped |
INSTRUCTIONS
Lightly butter a 9x12 glass baking pan. Spread the bread with butter and
cut into 1/4 inch cubes, leaving on the crusts. Cook sausage well and
drain. Layer the bread cubes in the pan. Top with half the sausage, 1 cup
of cheese. Repeat the layers until all is used. Beat eggs until light and
lemon colored. Beat in milk, wine, garlic powder and mustard. Pour over
pan. Cover and refrigerate 8 hours or overnight. Uncover and bake at 325~
for 1 hour or until lightly browned. Top with remaining cheese and green
onions. Let stand 5 minutes before serving. Source: POPPA ROCKS Food
Group: MEAT FROM: MICHAEL GROSZ (VBFF60A)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Thankfulness to God is a recognition that God in His goodness and faithfulness has provided for us and cared for us, both physically and spiritually. It is a recognition that we are totally dependent upon Him; that all that we are and have comes from God. #Jerry Bridges”