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8 servings
suggest servings
| 1 | pound | breakfast sausage | cooked, crumbled & drained |
| 10 | large | eggs | lightly beaten |
| 3 | cups | light cream | |
| 1 | teaspoon | salt | |
| 1 | bn | scallions, spring or green onions | chopped |
| 1 | teaspoon | dry mustard | |
| 16 | ounces | bread | day old |
| 1 | cup | cheddar cheese | shredded |
| 1 | cup | swiss cheese | shredded |
Grease 9x13 pan well. Place bread in pan. Sprinkle with cheeses. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350'F. or until golden brown.
This is great. I have served it at two separate gatherings and everyone loves it. I use 1 lb. sage sausage and one lb. hot sausage and I use french bread.
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| % Daily Value* | |
| Total Fat 24.0g | 37% |
| Saturated Fat 13.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 324mg | 108% |
| Sodium 473mg | 20% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 11.0g | 22% |
| Vitamin A | 18% | Vitamin C | 1% | |
| Calcium | 13% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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knife is to a chef as a scalpel is to a surgeon. They both have a myriad of other tools, but...
you seem to have left out when to incorporate the buttermilk. I made these tonight and the batter is very soft like cake batter. The cookies came out ok. soft
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