"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Breakfast Egg Casserole Recipe

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This recipe for Breakfast Egg Casserole, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diane Vogelpohl - Buckeye Cablesystem
Added: Thursday, July 24, 2008


8 slices white bread (cubed)
6 eggs beaten
2 1/2 c. milk
1 tsp. salt
1 tsp. dry mustard
1 c. sharp cheddar cheese (shredded)
1 lb. bulk sausage

Brown sausage, cool
fold sausage and bread into the eggs and milk.
Add remaining ingredients.
Refrigerate overnight
Bake in 9x13 greased pan at 350 for 1 hours.




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