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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Brunch Eggs

Recipe Tags: Egg Recipes

Date Added: January 04, 2014

Ingredients:

2 Pounds Sausage 2 Pounds Spicy sausage (such as chorizo, luganega, or a smoked green peppercorn duck sausage), about 4 ounces, cut into rounds
12 Unit Eggs 12 Unit Eggs slightly beatenLarge
4 Cups Milk 4 Cups Milk (evaporated is best)
2 Teaspoons Dry Mustard 2 Teaspoons Dry mustard optional
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
4 Unit White Bread 4 Unit Slices white bread cubed
2 Cups Cheddar Cheese 2 Cups Grated cheddar cheese
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Directions:

1. Brown and drain sausage.

2. Mix together eggs, milk, dry mustard and salt.

3. Stir in cubed bread. Add cheddar cheese and sausage.

4. Pour into greased 9x13 baking pan. Refrigerate overnight.

5. Bake at 350~F for 1 hour. Test with knife. Optional: Can add mushrooms and peppers, or can eliminate sausage.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Cheese, Mustard, Beef allergies.
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