"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 Egg Bake, by Becky Brouillet, is from Breid Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 box of seasoned croutons 1 lb of ground breakfast sausage 3/4 c shredded cheddar cheese 6 eggs 1/4 tsp dry mustard 2 1/4 cups whole milk 1 can of mushroom soup mixed with 1/4 cup milk
Put croutons in 9 x 13 sprayed pan. Add cooked and well drained sausage. Add a small can of mushrooms (if desired). Add cheese. Mix eggs, mustard and milk in separate bowl, pour over pan. Let refrigerate over night.
Morning: Mix soup with 1/4 cup of milk and pour on top of mixture. Bake @ 300 for 1 1/2 hours, let stand 15 minutes before serving.
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