Brunch casserole #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| 6 | slices | Home-made type bread; crusts removed and cut into 1/2 inch cubes |
| 1 | pinch | Cayenne pepper |
| ½ | pounds | Monterey jack cheese; grated |
| ⅓ | pounds | Fresh mushrooms sauteed |
| 4 | larges | Eggs; lightly beaten |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Unsalted butter; melted and cooled |
| 1 | teaspoon | Dijon mustard |
| ½ | teaspoon | Worcestershire sauce |
| ½ | pounds | Bulk pork sausage |
Directions
From: eastman@... (Sherri Eastman) Date: Tue, 15 Mar 1994 10:40:15 -0800 This recipe is exceptionally tasty. Make it the night before and bake just before serving.
Brown the sausage in a skillet and drain on paper towels.
Brush a 1-½ to 2 quart souffle dish with the fat from the skillet.
Arrange one third of the bread cubes over the bottom of the dish. Sprinkle with one-third of the cheese and arrange the sausage and mushrooms over the mixture.
Add half of the remaining bread cubes and sprinkle with half of the remaining cheese.. Sprinkle with the remaining bread cubes and press the layers together slightly.
In a bowl, whisk together the eggs, milk, salt, mustard, Cayenne and Worcestershire sauce. Pour over the layered mixture and sprinkle with the remaining cheese. Drizzle the top with the melted butter. Cover and chill overnight.
Let the mixture come to room temperature for 45 minutes. Preheat the oven to 350F.
Place the souffle dish in a baking pan and add hot water to reach halfway up the sides of the souffle. Bake for 1 hour until browned. Serves 4 to 6.
REC.FOOD.RECIPES ARCHIVES
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CHILL OVERNIGHT
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