| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Eggs | 8 | Servings | |
INGREDIENTS
| 12 | sl | White bread (up to) |
| 3 | tb | Butter; softened |
| 1/2 | c | Butter |
| 1/2 | lb | Fresh mushrooms; sliced |
| 2 | c | Thinly sliced yellow onions |
| Salt to taste | ||
| Pepper to taste | ||
| 1 1/2 | lb | Mild sausage |
| 3/4 | lb | Cheddar cheese; grated |
| 5 | Eggs | |
| 2 1/3 | c | Milk |
| 1 | tb | Dijon mustard |
| 1 | ts | Dry mustard |
| 1 | ts | Ground nutmeg |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | tb | Finely minced parsley |
INSTRUCTIONS
Remove crust from bread. Butter one side of bread with softened butter and set aside. Melt 1/2 cup butter. Add mushrooms and onions and saut. over medium heat for 5 to 8 minutes or until tender. Season with salt and pepper. Drain and set aside. Cook the sausage, drain, and break into bite-sised pieces. ln a buttered 7x11 shallow pan, layer half the bread with the buttered side down, mushrooms and onions, sausage, then cheese. Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese. Cover and refrigerate ovrnight. Remove from refrigerator 1 hour before baking. Sprinkle parsley over the top. Bake uncovered, in a preheated 350° oven for 1 hour. Yield: 8 to 10 servings. KEM EMBREY ABURROW (MRS. HARRY J.) 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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