Ingredients
6 slices bread
1 lb. bulk pork sausage (hot or mild)
6 eggs, beaten
1 tsp. salt
butter or margarine
1 1/2 c. shredded cheese
2 c. half and half
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Shallow braiser — sear on stovetop, finish in oven
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Shallow braiser — sear on stovetop, finish in oven
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Remove crusts from bread (optional); butter bread. Place in a 13 x 9 x 2-inch baking dish. Crumble and cook sausage until browned. Drain well. Spoon over bread slices. Sprinkle with cheese. Combine eggs, half and half and cheese; mix well and pour over cheese. May be covered and chilled overnight. Remove for 15 minutes before baking. Bake at 350° for about 45 minutes uncovered. Very nice dish to take to a friend in need.