"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Classic Egg Bake Recipe

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This recipe for Classic Egg Bake, by , is from This Is Why We're Fat?!?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Beth Adams


6 slices White Bread
3 tablespoons Butter
1 pound Pork Sausage
5 Eggs
2 cups Half&half
1 teaspoon Dry Mustard
1 teaspoon Salt
1 cups Cheddar, shredded

Melt butter in 9x13 glass casserole dish in oven as it pre-heats. Spray pan with cooking spray.
Cover bottom of pan with single layer of bread.
Brown sausage. Crumble, drain, and distribute evenly on top of bread.
Beat eggs; Add half&half, mustard, and salt, mixing well.
Pour egg mixture over the sausage. Sprinkle cheese on top.
Bake uncovered for 40 minutes at 350.
Let stand for 5 minutes prior to serving.

Note: Can be made in advance - cover, refrigerate, and add approx. 5 minutes to baking time.




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