"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Eggs Victorian Recipe

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This recipe for Eggs Victorian, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, September 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. breakfast sausage
1 loaf french bread or other "sturdy" bread - we use Portuguese when we're in Nantucket
4 T. flour
1 T. basil
2 T. dry mustard
1 t. black pepper
2 c. milk
12 eggs
4 T. melted butter
2 c. grated cheese (cheddar or a mixture)

Directions:
Directions:
1. Cook sausage over medium heat until done, breaking into small pieces as it cooks. Drain. Rinse with water to remove as much fat as possible. Cool.
2. Break bread into small pieces and spread in 13" x 9" greased baking pan. Cover bread with pieces of sausage.
3. Combine flour, basil, mustard and pepper in small bowl. Sprinkle over sausage.
4. In a large bowl, beat eggs and then add milk and melted butter. Combine well. Pour over bread and sausage, making sure all is covered.
5. Sprinkle grated cheese on top.
6. Cover tightly with plastic wrap and then foil. Refrigerate overnight.
7. Preheat oven to 350 degrees. Remove foil and plastic wrap. Cover again with foil and bake 1 hour or until done. Uncover for last ten minutes or so to brown top. Middle should be set when egg bake is done. Serves 8 to 10.

Number Of Servings:
Number Of Servings:
10 to 12
Personal Notes:
Personal Notes:
This is our family's favorite "egg bake" although we have tried and continue to try many different ones. I always think this take longer than the prescribed 1 hour to bake - closer to an hour and a quarter. So if you are planning breakfast or brunch at certain time, make allowances. Leftovers can be cut into serving pieces, frozen and reheated in the microwave.

 

 

 

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