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This recipe comes from Northgate High School's Food Science I class.

1 pound bulk sausage
9 eggs
3 cups milk
1 1/2 teaspoons dry mustard
1 1/2 teaspoon salt, or to taste
Dash of pepper
12 slices white bread, crust removed and cubed
1 1/2 cups sharp Cheddar cheese, grated
Optional: chopped green or red pepper, onion, mushrooms or other vegetables

Brown and drain sausage. Cool.

Beat eggs and milk; add seasonings and bread cubes. Fold in sausage and cheese.

Put in a 9-by-13-inch pan and refrigerate over night. Remove from refrigerator 1 hour before baking.

Bake at 350 degrees for 1 hour. (We cooked it for 1 hour 15 minutes.) Cool slightly before cutting.

Serves 8 to 10.

"Three Rivers Cookbook II," Child Health Association of Sewickley (1981)

Sunday, May 05, 2002