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    Sunday Morning Casserole

    Source of Recipe

    Paula Deen

    Recipe Introduction

    A really good version of egg casserole. Great brunch dish – especially as it is made the night before and cooked in the morning. I used that sweet Hawaiian bread, but I really think that with all the soaking, you need something with real ‘heft’, like a cibiatta or a good crusty loaf of some kind. I used reduced fat sausage, fat free half and half, and reduced fat cheese and the recipe was enjoyed by all!

    List of Ingredients

    2 slices white bread
    1 lb. ground mild sausage
    6 eggs, beaten
    2 c. milk
    1 t. dry mustard
    ½ t. salt
    Pinch of pepper
    1 ½ c. thinly sliced, cooked, unpeeled red potatoes
    1 ½ c. combined grated Cheddar and Monterey Jack cheeses


    Cube the bread and place it in a buttered 8X11X2-inch casserole. Fry the sausage until it’s almost done; drain off the fat. Mix the eggs, milk, dry mustard, salt and pepper. Layer the sausage over the bread, and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over r the casserole. Cover and refrigerate overnight. In the morning, bake the casserole at 350 degrees for 30 minutes or until set.

    Serves 6




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