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
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