and Sausage Breakfast Casserole
by: Jezebel Jen
bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar
10 large eggs
|2 cups milk
(do not use lowfat or nonfat)
2 teaspoons dry mustard
1 teaspoon salt
9x13-inch glass baking dish. Place bread in
prepared dish. Top with sausage and cheese. Beat
together eggs and next three ingredients. Season
with pepper. Pour over sausage mixture. (Can be
prepared 1 day ahead. Chill.) Preheat oven to 350
degrees. Bake casserole until puffed and center
is set, about 50 minutes. Cut into squares.
Serves 8 to 10.
Italian bread (cubed with crusts)
4 ounces cream cheese (cubed)
|1 1/4 cups
milk, light cream, or Half & Half
3 tablespoons melted butter
13"x9" baking dish. Place half the
bread cubes on the bottom, then the cubed cream
cheese and the remaining bread cubes. Beat
together eggs, milk, melted butter, syrup (we use
a blender). Pour egg mixture over all. Press down
bread so all is covered with egg mixture. Cover
with plastic wrap and refrigerate 2-24 hours (we
freeze and thaw overnight in fridge). Bake at 325
degrees for 35-40 minutes (will stay warm in oven
for a few hours). Serve with warm maple syrup.
Crespelle are Italian-style crepes. Fill them
with everything from seafood to fruit.
1 cup flour
1 cup milk
tablespoons butter, melted
1/4 teaspoon salt
beat the eggs. Whisk in the flour. Stir in the
milk. Whisk in the melted butter. Add the salt.
Allow the batter to sit for 30 minutes in the
refrigerator before using. Heat a small skillet.
Lightly oil the pan and add about 1 1/2 ounces of
batter. Swirl immediately. Cook for about 45
seconds, then turn and cook the other side for 45
seconds or until lightly browned. Makes about 10.
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