SIGH, I always say I am not going to post anymore breakfast casserole recipes because I have done so many, but then I find one I want to share.This recipe comes to us from a Mrs. Roy Yoder in Colorado. Â The recipe is very basic, but that is what makes it so authentic. Â And, keep in mind, I am sure the bread she is using is homemade, with fresh home-butchered pork, fresh eggs, and maybe even home-sourced milk. Â I'm sure with that kind of freshness you only do need to season lightly with salt and pepper.
The photo above is of Mrs. Yoder's handwritten recipe copy. Â Like many Amish women, her handwriting is quite nice.
- 7 to 8 slices of bread
- 1 pound sausage
- 7 eggs
- cheese
- 2 cups milk
- salt and pepper
- Line a greased 9 X 13 pan with bread slices.
- Spoon on browned sausage then cover with cheese.
- Beat together eggs and milk; add salt and pepper to suit taste.
- Pour over everything.
- Bake at 350 for 50 minutes or until set firmly.
- Can be put together the day before and refrigerated.
- Then just pop into the oven and bake.
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