Sausage and egg casserole #2

Yield: 8 Servings

Measure Ingredient
6 slices Buttered bread
1 pounds Hot ground sausage
6 Eggs
1 pint Half and half
1 teaspoon Salt
Pepper to taste
1 dash Worcestershire sauce
1 teaspoon Dry mustard
1 pounds Sharp Cheddar cheese; grated
Paprika

Remove crust from bread. Lightly toast buttered bread. Cube toast. Butter the bottom of a 9x13 pyrex baking dish. Brown sausage and crumble and drain. Spread sausage over bread cubes. ln a large bowl, lightly beat eggs and Half and Half with a fork. To this add salt, pepper, Worcestershire sauce and dry mustard. Pour over sausage and bread. Top with cheese.

Sprinkle top with paprika. Bake at 350ø for 35 to 45 minutes or until brown. Yield: 8 to 10 servings.

MARGARET ANN COLE

(MRS. GEORGE R., JR.)

FAYETTEVILLE, AR

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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