| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 16 |
|
Pieces white bread; crusts trimmed |
| 1 |
lb |
Bulk sausage; crumbled, browned, and drained, (add some finely diced onion to sausage while browning, if you like) |
| 4 |
oz |
Monterey Jack cheese; shredded |
| 4 |
oz |
Sharp cheddar cheese; shredded |
| 1 |
sm |
Can mild; diced, green chilies |
| 6 |
|
Eggs |
| 1/2 |
ts |
Dry mustard; (up to 1) |
| 1 |
ts |
Worcestershire Sauce; (up to 2) |
| 3 |
c |
Whole milk |
| 1 |
ds |
Tabasco |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
CUSTARD
COMBINE THE NIGHT BEFORE!
Line bottom of 13x9 pan with 1/2 of trimmed bread slices. Sprinkle about
3/4 of the browned sausage over the bread. Sprinkle 3/4 of the cheese over
the sausage. Sprinkle 3/4 of the chilies over the cheese. Place remaining
bread slices over the chilies. Beat all the custard ingredients well.
SLOWLY pour over everything, then sprinkle remaining sausage, cheese, and
chilies over the top. Cover and refrigerate overnight. In the AM, bake at
350° for one hour. Let sit for 10-15 minutes to set. Cut into serving
pieces.
Posted to TNT Recipes Digest, Vol 01, Nr 977 by Patricia McGibbony-Mangum
<pmangum@primenet.com> on Jan 30, 1998
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