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Eggs Victorian

Eggs Victorian
2 votes, 4.50 avg. rating (86% score)
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Yield: Serves 10-12.

Hearty and filling breakfast-in-one-dish to be made ahead and baked the next day. -The Victorian, Edgartown, Massachusetts


  • 1 pound breakfast sausage
  • 1 loaf French bread
  • 4 tablespoons flour
  • 2 tablespoons dry mustard
  • Black pepper
  • Basil
  • 5 cups milk
  • 10 eggs
  • 4 tablespoons melted butter
  • 1 cup grated cheddar cheese


Boil sausage in water to cover for 3-5 minutes in a skillet. Drain into colander and set aside to cool. Break bread into small pieces and spread in a large greased baking pan. Cut up sausage and add. Combine flour, mustard, pepper, and basil and sprinkle over sausage and bread. Mix milk, eggs, and melted butter together and pour over top, making sure all is covered. Sprinkle grated cheese over top. Cover with aluminum foil and refrigerate. Bake, covered, next day at 350 degrees for 1 hour.
Updated Monday, August 6th, 2007

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