"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 Sausage and Egg Casserole, by Kathy Carter , is from The Carter Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 eggs 2 cups milk 6 slices of bread (cubed) 1 tsp. salt 1 tsp. dry mustard 1 lb. mild sausage 1 cup pack grated cheddar cheese
Brown sausage and drain off grease. (cool) In large bowl beat eggs with fork. Add milk, salt, and dry mustard. Mix well. Add cubed bread and stir. Add cheese and sausage. Put in a 8x12 in. glass baking dish. Cover with foil and refrigerate overnight. Bake 45 min. at 350 degrees. Set out a few minutes after baking.
This is a great breakfast to have when you are expecting company. You can get all the work done ahead of time.
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