Yield: 6 Servings
An outdoor/camping recipe for Yield: 6 Servings.
Ingredients
- 8 lg. Eggs
- 2 lb Sausage, bulk
- 2 0.5 cup Milk
- 0.5 lb Mushrooms, fresh
- 3 cup Bread cubes
- 1 lb Cheddar, grated-, see note
- 1 tsp Mustard, dry -, or more to taste
Instructions
- 1
Brown the sausage in a frying pan; drain off excess fat. Set aside. In a large bowl, beat the eggs. Add milk, mustard and bread cubes. If you like salty dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk and eggs. Stir in 80 percent of the grated cheese. Add the cooked and drained sausage. Mix well. Pour into a casserole dish of the size that you would use to make lasagna (about 9 x 13 inches). Slice the mushrooms and arrange the slices on top of the casserole. Sprinkle the remaining 20 percent of the cheese over the top of the mushrooms. Bake for 45 minutes at 350 degrees F. Let cool 10 minutes before serving.
- 2
NOTES: * You can cut up your own bread for the bread cubes, or else buy a package of commercial poultry stuffing. Try to get unflavored bread cubes if you buy them. * For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based sausage will work. * For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any cheddar, or Leicester, or Cantal, or for that matter anything you want. I've never tried it with Swiss cheeses. SAUSAGE, CHEESE, AND EGG CASSEROLE InterNet