EGG/SAUSAGE CASSEROLE

 

 

6-8 slices white crustless bread, torn in cubes

½ c. melted butter

½ lb sliced mushrooms – Saute & drain

1c. sliced onions – saute & drain

salt & pepper to taste

1 lb hot sausage, ½ lb mild sausage

Saute-drain well

2c mild cheddar cheese – grated

5 eggs

2c. milk, ½ c. half/half

1T dry mustard

1 tsp nutmeg

2T chopped parsley

 

Spray 9” x 13” baking dish. Sprinkle cubed bread, add sausage, mushrooms, and onions.

 

Mix eggs, milk, half & half. Add Dijon mustard and nutmeg. Pour over sausage, onions, & mushrooms. Sprinkle cheese over the top. Refrigerate overnight. Add parsley before baking.

 

Bake at 325 for 50 minutes.

 

 

 

Bacon_Tomato-Mushroom Strata

 

Saute ½ c sliced mushrooms, drain well

Saute 8-10 slices bacon –drain well

 

Spray 9 x 13 baking dish

Pull off large chunks of French bread, sprinkle on bottom of baking dish.

 

Mix together 5 eggs, ½ t Worcestershire sauce, ½ t onion powder, ½ t dry mustard. Mix 2 cups of milk, ½ c. half & half. Beat until frothy.

 

Pour egg mixture over bread. Add drained mushrooms. Sprinkle 2 cups shredded cheddar cheese over mixture. Top with crumbled bacon and diced tomatoes.

 

Bake at 325 for 45 – 55 minutes.

 

 

 

Vegetable Strata

 

2-3 yellow squash

2 medium zuchinni

½ yellow onion

1 clove garlic

1 red, 1 green bell pepper

2 cups milk

5 eggs

½ c heavy cream

mushrooms

olive oil

 

Saute all veggies in olive oil until tender.

 

Mix 5 eggs with milk and half and half. Add a pinch of black pepper &

¼ c heavy cream. Fold in cooked veggies. Pour over crumbled French bread. Top with grated swiss cheese.