| 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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