"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Emeril's Breakfast Casserole Recipe

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This recipe for Emeril's Breakfast Casserole, by , is from THE BYER FAMILY COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Scherner
Added: Saturday, July 16, 2005


6 eggs
1 c. half and half
2 T. green onions (chopped),
salt and pepper
butter to grease pan
6 slices of Texas toast (thick cut, crusty white bread)
1 lb. spicy pork sausage, cooked and drained of fat
1 c. grated cheddar cheese

In a small bowl, beat the eggs until they loosen up. Add
the half and half, and greeen onions. Mix well. Highly
season with salt and pepper. Set aside. Butter a 12 by
10 inch baking pan. Line the pan with the bread,
cutting and rearranging, if needed. Sprinkle the bread
with the cooked sausage and cheese. Pour the egg
mixture over the entire pan. Cover and refrigerate

Preheat oven to 350 degrees. Cook covered for 25 to
30 minutes or until set.

Personal Notes:
Personal Notes:
A great make-ahead dish.




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