Thursday, March 4, 2010

Dinner tonight

Was a pretty good recipe. The kids LOVED it. The only changes I made were to add bacon, more eggs, milk and a bit more cheese. And, it only soaked for about 4 hours.

I think this may be a keeper

Original Recipe Yield 8 servings
1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup shredded Cheddar cheese
1.In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.


  1. Sounds yummy and pretty easy!

  2. I like to make something similar in individual portions. The Hubs gets one for breakfast once a week. A girls' got to use up some 'spensive bread that went to stone somehow! LOL