Saturday, January 28, 2012

Gabriel's Eggs

Makes 6-8 servings.  I will divide between two 8"x8" pans

1 pound bulk pork sausage
8 slices sourdough French bread
4 cups shredded cheddar cheese
6 eggs
3 cups milk
1 4-oz can diced green chile peppers, undrained
1 tsp salt
1/4 tsp black pepper

In a skillet cook and crumble sausage until no longer pink; drain on paper towels.

Arrange bread slices in the bottom of a 13x9x2 inch baking dish, tearing it to fit if necessary.  Sprinkle cooked sausage evenly over bread; top with cheese.  Beat together eggs, milk, undrained chile peppers, salt, and black pepper;  pour over cheese.  Cover and refrigerate at least 1 hour or up to 2 days.

Cover with plastic wrap and foil.  Freeze. 

Defrost completely in refrigerator.  Remove plastic wrap and foil.  Bake at 325 degrees uncovered for 1 1/2 hours.

Source:  Super Suppers Cookbook

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