"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Diane's Egg Casserole, by Cindy Pittenger, is from Taste of Bridge,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 slices bread, broken into little pieces 1 dozen eggs 3 1/2-4 cups milk 2 t. dry mustard 1 1/2 rolls uncooked sausage 2 c. grated cheese (mild or sharp cheddar)
Grease 9x13 casserole. Place bread pieces in bottom of casserole. Brown meat and drain. Blend eggs, milk and mustard with hand mixer. Stir in cheese. Sprinkle sausage over bread pieces, then pour egg mixture over all. Bake uncovered at 350º for 50-60 minutes.
This recipe can be made the day before and heated just before serving.
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