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Downeast Sausage and Eggs

Downeast Sausage and Eggs
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Yield: Serves 6 to 8.

Downeast Sausage and Eggs are a scrumptious and simple one-dish breakfast that cuts neatly into generous-size portions that are easy to serve. -- Eggemoggin Reach Bed and Breakfast, Brooksville, Maine


  • 6 to 8 ounces loose sausage, cooked and drained
  • 1-1/2 cups grated sharp cheddar cheese
  • 2 eggs, beaten
  • 1 cup milk
  • 1-1/4 tablespoons all-purpose flour
  • salt and pepper to taste


Spread the sausage evenly over the bottom of a 13x9-inch buttered casserole. Sprinkle cheese over the sausage. Beat the eggs, milk, flour, salt, and pepper together and pour over the sausage-cheese mixture.

Bake in a preheated 350 degree oven for 35 to 40 minutes.

NOTE: The night before you plan to serve this recipe, prepare it up to where the cheese is added, then place in the refrigerator. The next morning, simply proceed with the rest of the directions, put it in the oven, and let bake while you make toast and coffee, pour the juice, and set the table.

Updated Friday, January 18th, 2008
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