On Line Cookbook
Eggs Portugal
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Wonderful breakfast/brunch casserole.

Donna Ross

Serves/Makes:8 or more

  • 1-1/2 lbs (.7 kg). link sausage (i.e. sweet italian)
  • 8 slices white bread
  • 3/4 lb (.3 kg). grated chedder cheese
  • 2-1/2 cups (600 ml) milk
  • 6 eggs
  • 1 tsp (5 ml) prepared mustard ("hot-dog mustard")
  • 1 can cream of mushroom soup
  • 1/4 cup (60 ml) vermouth
  • Brown or parboil sausage and slice into small pieces.
  • Remove crusts and cut bread into cubes.
  • Spray 8 1/2 x 11 inch casserole with vegetable spray (i.e. Pam).
  • Place bread in casserole.
  • Cover with cheese and sausage.
  • Mix together milk, eggs, and mustard.
  • Pour egg mixture over bread.
  • Refrigerate overnight.
  • Mix together soup and vermouth.
  • Spoon over casserole.
  • Bake at 350 degrees (175 C.) for 1 hour.
Parboiling sausage removes some of the fat content. Turkey Italian sausage, reduced fat cheese, fat-free mushroom soup and non-fat milk may be substituted

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2019 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.