BREAKFAST-CAS(M) USENET Cookbook BREAKFAST-CAS(M)
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
DEC Western Software Laboratory, Palo Alto CA
From: kyrimis@Princeton.EDU (Kriton Kyrimis)
Subject: RECIPE: Briami
Date: 13 May 88 06:09:46 GMT
Organization: Princeton University, Princeton, NJ, USA
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