| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy, Eggs | Italian | 8 | Servings | |
INGREDIENTS
| 2 | tb | Butter |
| 1 | lb | Mushrooms, sliced |
| 1 | md | Onion, chopped |
| 1 | tb | Vegetable oil |
| 3/4 | lb | Sweet Italian chicken or turkey sausage |
| 12 | sl | White bread, crusts removed |
| 1/2 | lb | Grated sharp Cheddar cheese |
| 6 | Eggs | |
| 2 1/2 | c | Milk |
| 1 | tb | Dijon-style mustard |
| 1/4 | ts | Nutmeg (up to 1/2) |
INSTRUCTIONS
Copyright Washington Post This recipe is adapted from a dish in the new "A Cozy Book of Breakfasts & Brunches," by Jim Brown and Karletta Moniz (Prima, 1997). The authors describe it as a savory bread pudding. We call it a make-ahead meal in a dish. In a 12-inch nonstick skillet, melt the butter over medium heat. Add the mushrooms and onion, and cook until the onions are translucent, about 10 minutes. Remove from the pan and place in a medium bowl. In the same skillet, heat the oil and brown the sausage, breaking it up until it is crumbly. Drain well and add to the mushroom-onion mixture. Butter a 13-by-9-inch baking dish and cover the bottom with half the bread, then half the mushroom-onion-sausage mixture, then half the cheese. Make another layer with the remaining bread, mushroom-onion-sausage mixture and cheese. In a medium bowl, mix the eggs, milk, mustard and nutmeg. Pour this mixture over the layers in the baking dish. Cover and refrigerate overnight. The next day, preheat the oven to 350 degrees. Bake, uncovered, for 1 hour, until the top is brown and the eggs are completely set. Per serving: 413 calories, 23 gm protein, 26 gm carbohydrates, 23 gm fat, 215 mg cholesterol, 7 gm saturated fat, 639 mg sodium Posted to FOODWINE Digest 19 Dec 96 From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU> Date: Thu, 19 Dec 1996 14:37:23 -0500
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