BREAKFAST-CAS - A baked egg, sausage, and bread casserole

     I got this recipe from a recipe chain letter when I was in
     graduate school.  "Send 5 recipes to the person whose name
     is at the top of the list, and then add your name to the
     bottom of the list and send it to 5 friends." I ended up
     getting about 30 recipes that way; this is the only one that
     I still make. It's wonderful. The person who mailed it to me
     is named Ruth Ann Swart. I've changed it slightly because I
     don't like to leave raw egg mixtures in the refrigerator
     overnight, as the original recipe called for.

INGREDIENTS (serves 6-8)
     8         large eggs
     2 1/2 cups
     3 cups    bread cubes
     1 tsp     dry mustard
     2 lb      bulk sausage (see note)
     1 lb      grated cheddar (or more to taste)
     1/2 lb    fresh mushrooms

          (1)  Brown the sausage in a frypan; drain off excess
               fat. Set aside.

          (2)  In a large bowl, beat the eggs. Add milk, mustard,
               and bread cubes.  If you like salty dishes, add a
               teaspoon of salt.  Wait a few minutes for the
               bread cubes to absorb the milk and eggs. Stir in
               80% of the grated cheese.

          (3)  Add the cooked and drained sausage. Mix well. Pour
               into a casserole dish of the size that you would
               use to make lasagna (about 9x13 inches).

          (4)   Slice the mushrooms, and arrange the slices on
               top of the casserole.  Sprinkle the remaining 20%
               of the cheese over the top of the mushrooms.

          (5)  Bake for 45 minutes at 350 deg. F.  Let cool 10
               minutes before serving.

     You can cut up your own bread for the bread cubes, or else
     buy a package of commercial poultry stuffing. Try to get
     unflavored bread cubes if you buy them.

     For the sausage, try Spanish chorizo, English Cumberland
     sausage, or American pork whole-hog sausage. I usually use a
     mixture of beef chorizo and Jimmy Dean pork sausage. Any
     spicy pork- or beef-based sausage will work.

     For the cheese, the best bet is Canadian sharp white ched-
     dar. You can substitute any cheddar, or Leicester, or Can-
     tal, or for that matter anything you want. I've never tried
     it with Swiss cheeses.

     Difficulty: easy.  Time: 20 minutes preparation, 1 hour
     cooking and cooling.  Precision: no need to measure.

     Loretta Guarino Reid
     guarino@decwrl.ARPA decwrl!guarino
     DEC Western Software Laboratory, Palo Alto CA
     Path: decwrl!recipes
     From: kyrimis@Princeton.EDU (Kriton Kyrimis)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Briami
     Date: 13 May 88 06:09:46 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: Princeton University, Princeton, NJ, USA
     Lines: 62

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