Anyone who knows my eating habits (stalkers!) knows I can't eat eggs, so this might seem like an odd choice of recipe to cook. Our Bible study class takes turns bringing breakfast every Sunday and I am seriously tired of doughnuts. So whenever it's our turn, I try to bring anything that is not in the form of a frosted pastry circle. I have had this recipe forever and never made it because of the egg reason, but figured I might as well try it. Just because I cook it doesn't mean I have to eat it. So armed with a bowl of cereal and a banana for my breakfast, I presented this dish to our class.
Doug did most of the work on this one, both cooking and eating, since I had to get to church early. There's not a ton involved with the recipe and we were able to prepare a lot of the ingredients the night before so Doug didn't have to rush and do it all the next morning.
For the most part, people really seem to have enjoyed this so I hope it turns out well for you too.
- 1 1/2 lb sausage
- 8 slices bread, cubed
- 6 eggs
- 3 cups milk
- 1 1/2 cup shredded cheese
Brown and drain sausage. Put bread cubes in bottom of 13x9 inch pan. Beat eggs with milk. Add cheese and sausage to egg mixture, pour over bread. Bake at 350 degrees for 20 minutes or until set.
NOTES: If I were to have eaten this, I probably would have preferred to have some Hollandaise sauce drizzled over it. I don't know about you, but growing up eating Eggs Benedict, we always smothered them in Hollandaise sauce. I think without that feature this is sort of just an egg casserole. But to each his own.
- 2 egg yolks
- 1 Tbsp lemon juice
- dash of pepper
- 1 stick margarine (use butter or canola type margarine)
In blender: blend egg yolks, lemon juice and pepper. Add melted butter while hot. Blend as you add for about 30 seconds. To reheat, use double boiler. Don't overheat.
Serves: 16
Prep Time: 20 min
Total Time: 40 min
Recipe from my mom!
No comments:
Post a Comment