KJ's egg/sausage dish
by Kathy Schaefer
(Brea Fire Dept, California)
12 slices of white bread, crusts removed
2-3 tablespoons butter, softened
½ cup butter
½ pound sliced mushrooms
2 cups thinly sliced yellow onions
1 ½ pound Italian sausage
¾-1 pound cheddar cheese, grated
2 ½ cups of milk
3 teaspoons Dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
Butter the bread with the softened butter and set aside. In a skillet, melt the ½ cup of butter and brown the mushrooms and onions- 5-8 minutes. Season to taste with salt and pepper. Cook the sausage (I take it out of the skin in little balls). In a greased 11x9 casserole, layer ½ of the bread, mushroom mixture, sausage and cheese. Repeat the layers, ending with the cheese. In a bowl, mix the eggs, milk, mustards, nutmeg, 1 tsp. salt, 1/8 tsp. pepper. Pour over the casserole. Cover and refrigerate overnight. When ready to bake, sprinkle parsley (finely chopped- 2 T) over the casserole and bake uncovered for 1 hour at 350 degrees.
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