Eggs for Brunch
Here’s an interesting twist to punch up the normal scrambled eggs you normally see for brunch. Make this the day before you wish to serve.
Ingredients:
4 slices of bread, cubed (no crust)
1 ½ lb. pork sausage, fried & drained
1 ½ cups shredded cheddar cheese
10 eggs, slightly beaten
3 cups milk
1 ½ tsp. dry mustard
Salt & pepper to taste
Directions:
- Butter a 9×13 pan. Place bread crumbs & meat in bottom. Top with cheese.
- Combine eggs, milk, mustard, salt & pepper and pour over the top.
- Cover and refrigerate overnight.
- Bake, uncovered, for 1 hour at 350°
Voilá!
Add comment November 27th, 2008