"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cowboy Christmas Breakfast Recipe

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This recipe for Cowboy Christmas Breakfast, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Raymond Friedmann
Added: Sunday, October 28, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 stick butter, softened plus additional for greasing baking dish
1 1lb package bulk breakfast sausage
1 15" long loaf French bread, about 4 inches wide
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 tsp salt
1 tsp black pepper
1 large bunch of scallions, chopped (1 1/4 cups)
1/4 lb sharp cheddar coarsely grated

Directions:
Directions:
Preheats oven to 375F. Generously butter bottom and sides of a 13 X 9 baking dish. Cook sausage breaking up lumps cook until brown. Pour off fat. Let cool. Cut half of loaf into 1 inch thick slices. Pulse butter and garlic in food processor until smooth. Spread a thin layer of garlic butter on both sides of each bread slice, arranging bread in 1 layer in bottom of baking dish. Sprinkle sausage on top. Whisk eggs, milk salt and pepper in a large bowl until frothy, then add scallions and half of cheese. Pour mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, covered with a large sheet of buttered foil 30 minutes, then carefully remove foil and bake until top is slightly puffed and eggs are cooked through in centers, about 20 minutes more. Let stand 10 minutes then cut into 12 squares.

Number Of Servings:
Number Of Servings:
12 or 8 cowboys
Preparation Time:
Preparation Time:
1 1/2 hr
Personal Notes:
Personal Notes:
This dish can be assembled 12 hours ahead and chilled, covered with buttered foil Bake as directed above.

 

 

 

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