"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Casserole, Emeril's Breakfast Recipe

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This recipe for Casserole, Emeril's Breakfast, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pierre LaMontagne
Added: Saturday, November 12, 2005


6 eggs
1 cup Half & Half
2 tablespoons green onions (chopped)
salt and pepper to taste
butter to grease pan
6 slices of Texas Toast
1 lb spicy pork sausage, cooked and drained
1 cup grated Cheddar cheese

In a small bowl, beat the eggs until they loosen up. Add the Half & Half, and green onions. Mix well.
Highly season this with salt and pepper. Set aside. Butter a 12x10 inch baking pan. Line the pan with the bread, cutting and rearranging, if needed so that you have a single layer that covers the entire pan bottom.
Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan.
Cover; refrigerate overnight.
Preheat the oven to 350 degrees. Cook covered for 25 to 30 minutes or until set.




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