Tuesday, November 10, 2009

Aunt Bridget's Egg Bake

One of the dishes I served at the Baby Shower was my Aunt Bridget's Egg Bake, although I modified it to fit a 9x13 pan instead of a 6x10. I made it the night before the shower, since it is suppose to sit overnight and popped it in the oven in the morning. (I was SO excited when I realized, for the first time, that I could fit BOTH pans in my small SUPER OLD oven!! Yay!!)

Since I was asked to share the recipe in the comments, here you go:

  • 12 oz brown and serve sausage cut into quarters
  • 7 slices bread pulled apart
  • 1 1/2 cups shredded cheddar cheese
  • 7 eggs - slightly beaten
  • 3 cups milk
  • 1 1/2 tsp dry mustard
  • 6 oz diced chilies (I think I actually used 11 oz which made for lots of chilies)


Place bread pieces in bottom of buttered 9x13 baking pan. Add sausage and sprinkle with cheese, reserving a small amount for the top. Combine eggs, mustard, milk, and chilies. Pour over cheese. Cover and refrigerate overnight.

Bake uncovered at 350 degrees for 50-60 minutes.

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