Eggs Portugal
Yield
4 servingsPrep
8 hrsCook
1 hrsReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
sausage
|
|
| 8 | slices |
bread
cubed |
|
| ¾ | pound |
cheddar cheese
shredded |
|
| 4 | large |
eggs
eaten |
|
| 2 ½ | cups |
milk
|
|
| ¾ | teaspoon |
prepared mustard
|
|
| 1 | can |
cream of mushroom soup
|
*
|
| ¼ | cup |
vermouth
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
sausage
|
|
| 8 | slices |
bread
cubed |
|
| 340.2 | g |
cheddar cheese
shredded |
|
| 4 | large |
eggs
eaten |
|
| 591 | ml |
milk
|
|
| 3.8 | ml |
prepared mustard
|
|
| 1 | can |
cream of mushroom soup
|
*
|
| 59 | ml |
vermouth
|
* |
Directions
In a 9x13 greased caserole dish, place bread cubes.
Brown sausage into very fine pieces, drain.
Top bread with cheese. Place sausage on top of cheese and bread Mix eggs and milk together and pour on top of the sausage, bread and cheese.
Cover and refrigerate overnight.
Next morn.: Mix vermouth and soup (no extra water) together and spread over the top of the casserole.
Bake 300F for 1 hour.
