Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 slices | Bread |
| 2 cups | Grated sharp Cheddar cheese |
| 1½ pounds | Sausage; browned |
| 5 \N | Eggs |
| 3½ cup | Milk |
| 1 teaspoon | Dry mustard |
| 1 can | Cream soup |
| 4 ounces | Chopped Ortega chilies optional |
Cube bread, place in a greased cake pan. Top with two cups of shredded cheese, and one and a half pounds of browned sausage Then beat together eggs and three cups of milk, dry mustard and chilies. Pour over sausage and bread in pan. Place in refrigerator overnight. The next day pour one can of cream soup mixed with one half cup milk over mixture in pan. Bake at 300 degrees for one and a half hours uncovered.
Posted to EAT-L Digest by Monica Boggs <wiggles@...> on Sep 9, 1997