Thursday, November 19, 2009

Countdown Recipe #11

So.... just in case your Thanksgiving celebration might be a brunch instead of lunch or dinner, I am sharing an Egg and Sausage Casserole recipe today. This recipe is one from a good friend and co-worker, Gail Parker! She has made this for us around Christmas time to enjoy in the office for many years. It is yummy! Enjoy!

Egg and Sausage Casserole

12 slices Pepperidge Farm bread
1 lb. sausage
1/2 lb grated cheddar cheese
3 cups milk
4 eggs

trim bread and butter on both sides.
saute sausage and drain.
place half of bread in a 3 quart dish and spread with half of sausage and cheese.
combine beaten eggs with milk and pour on top.
add remainder of bread, then cheese and sausage as before.
press top until milk comes through.
refrigerate overnight.
bake one hour at 325 degrees.

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