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| Steeplechase Brunch Recipe |
Category: Eggs
Rating:
N/A
Servings: 8
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Ingredients
12 slice white bread (up to)
3 tablespoon butter; softened
1/2 cup butter
1/2 lb fresh mushrooms; sliced
2 cup thinly sliced yellow onions
1 salt to taste
1 pepper to taste
1 1/2 lb mild sausage
3/4 lb cheddar cheese; grated
5 eggs
2 1/3 cup milk
1 tablespoon dijon mustard
1 teaspoon dry mustard
1 teaspoon ground nutmeg
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoon finely minced parsley
Cooking Directions:
Remove crust from bread. Butter one side of bread with softened butter and set aside. Melt 1/2 cup butter. Add mushrooms and onions and saut‚ over medium heat for 5 to 8 minutes or until tender. Season with salt and pepper. Drain and set aside. Cook the sausage, drain, and break into bite-sised pieces. ln a buttered 7x11 shallow pan, layer half the bread with the buttered side down, mushrooms and onions, sausage, then cheese. Repeat. In a bowl mix the eggs, milk, Dijon mustard, dry mustard, nutmeg, 1 teaspoon salt and 1/8 teaspoon pepper. Pour over sausage and cheese. Cover and refrigerate ovrnight. Remove from refrigerator 1 hour before baking. Sprinkle parsley over the top. Bake uncovered, in a preheated 350ø oven for 1 hour. Yield: 8 to 10 servings.
KEM EMBREY ABURROW
(MRS. HARRY J.)
From , by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
eggs
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