Tuesday, September 9, 2008

Egg Brunch

4 cups croutons
1 8 oz. pkg. cheddar
4 cups milk
1 tsp. salt
¼ tsp. onion powder
1 tsp. dry mustard
1/8 tsp. pepper
10 slices of fried, chopped bacon OR 1 lb. browned breakfast sausage

Spread the croutons in the bottom of a greased 9 X 13 pan. Sprinkle with cheese. Blend the eggs, milk, salt, onion powder, mustard and pepper. Pour over the bread/cheese mixture. Top with meat. Refrigerate overnight. Bake at 325 º for 40-50 minutes.

From the Schoenstatt 1996 cookbook.

2 comments:

Katie said...
This comment has been removed by the author.
Katie said...

8 eggs