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| 4-6 oz |
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brie |
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| 4-6 oz |
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mozzarella cheese |
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| 4-6 oz |
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swiss cheese shredded |
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| 4-6 oz |
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sharp cheddar cheese |
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| 1 cup |
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parmesan cheese |
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| 1 lb |
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Valley Dale HOT sausages |
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| 16 slices |
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white bread (no crust) |
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| 7 |
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eggs (save 2 for tomorrow) |
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| 3 cup |
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whipping cream (save one cup for tomorrow) |
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| 2 cup |
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milk |
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| 1 Tbs |
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chopped sage (or 1 tsp. rubbed sage) |
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| 1 tsp |
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seasoning salt |
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| 1 tsp |
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dry mustard |
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Garnish: chopped onions and grated/shaved parmesan or Romano cheese |
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| 1 |
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bunch green onions -- chopped |
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| Grate cheddar and cube brie (set aside.) Cook and drain sausage. DRAINWELL squishing paper towels to remove all the grease. Place bread slices in bottom of lightly greased 13 x 9 baking pan one layer deep, then sprinkle with half of the sausage, and then sprinkle with a layer of half of the cheese. Repeat layers starting with bread. Whisk 5 eggs and 2 cups cream, milk, sage, salt, mustard and pour mixture over the layers in dish. Cover with plastic and chill over night. Next day Whisk 2 eggs and add 1 cup cream and pour over top. Bake at 350° for 1 hour till it sets up firm. |
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| Yield: 8-10 servings |
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| Recipe Source |
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Source: Paula ARG Kernachan
This is the Sausage Casserole that I remember Big Mama always having for breakfast when Joe and I were married. She served it after all the presents were opened.
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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