On Cranberry Pond Egg Casserole
By Yankee Magazine|Jan 07 2009|
In addition to breakfast, this makes a great supper as well. On Cranberry Pond Bed and Breakfast, Middleboro, Massachusetts
Yield
Serves 6 to 8
Ingredients
1 pound ground pork sausage (the chef uses Sardinha sausage because it’s low-fat)
1 small onion, chopped
1/2 teaspoon garlic powder
2-1/4 cups milk
10 eggs
1-1/2 teaspoons dry mustard
1/2 teaspoon salt
1-1/2 cups grated cheddar cheese
2 cups flavored croutons
Instructions
Cook the sausage, onion, and garlic powder in a large skillet over medium heat until the sausage browns. Drain well.
In a large bowl, combine the milk, eggs, mustard, and salt and beat for 1 minute. Stir in the cheese, croutons, and sausage. Pour into an ungreased 13×9-inch pan and bake uncovered in a preheated 350 degree oven for 30 to 40 minutes or until a knife inserted in the center comes out clean.
NOTE: This recipe can be prepared the night before, refrigerated, and then baked in the morning, but extend the cooking time by about 10 minutes.
