Complete Breakfast (From Angels & Friends Cookbook, courtesy of Mrs. James Prosser)
Ingredients
- 8 slices of white bread, crust removed, buttered on one side
- 1 cup shredded sharp cheddar cheese
- 1 lb. bulk sage sausage
- 3 cups milk
- 4 eggs
- 1 tsp. dry mustard
- 1-2 cups cornflakes
Preparation
- In 9x9 baking dish, place 4 slices of bread, buttered side down to cover bottom of dish.
- Cook sausage in skillet until browned, making sure to break up clumps, allow to cool.
- Scatter shredded cheese over bread slices and then cover cheese with cooled sausage crumbles.
- Top sausage with 4 slices of buttered bread with buttered side up.
- In mixing bowl beat together milk, eggs and dry mustard and pour over bread. Cover and refrigerate overnight.
- Preheat oven to 350˚, remove cover from dish and top with cornflakes.
- Bake for 45-60 minutes.
- Remove from oven and allow to stand 10-15 minutes before serving.
- Note: for 9x13 pan, increase bread slices to 12, 1 ½ cup of cheese, 1 ½ lb. of sausage, 4 cups of milk, 6 eggs and 2 tsp. dry mustard. Bake for 80-90 minutes.
Category
Breakfast