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COMPANY BREAKFAST
INGREDIENTS:
6 slices of bread, trim edges
1 cup milk
1 lb. sausage, browned and drained
1 teaspoon salt
6 eggs, beaten
1/2 teaspoon black pepper
2 cups grated Sharp Cheddar Cheese 1 lb. bacon,
browned, drained and crumbled (optional)
Spray 13x9x2 Pyrex baking dish with no-stick cooking spray Pam or equivalent
and line bottom with 6 slices of bread that has the crust (edges) removed.
Spread browned and drained sausage over bread. Beat together 6 eggs
and 1 cup milk, salt and pepper. Pour mixture over sausage and bread.
Sprinkle grated cheese on top. Cover with plastic wrap and refrigerate
overnight and cook before guests arrive. Bake at 350 degrees between
45 to 60 minutes until golden brown.
NOTE: You can add 1 lb. of browned, drained and crumpled bacon with
the sausage if you desire.
Recipe from Adcock Family Traditions Cookbook circa 1997 with a combination
of two recipes from Barbara Gant and Rachel Myers.
The last time this recipe was served was a couple years ago when long
time friends Jim and Carol Yarboro
from Gun Barrel City, Texas spent the night with us. The hyperlinked
pix was taken around 1979 if memory is correct. We served this up the
next morning with a side of Grist Mill Grits and
afterwards enjoyed some good ole Bluegrass picking with Carol on her custom
made Noble banjo, Jim on the guitar and yours truly on the Dobro.
Carol did some great Earl Scruggs 3 finger style pickin on Fireball Mail!
Bill aka Mickey Porter 01-11-09. |
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