On Cranberry Pond Egg Casserole

From Yankee Magazine's New England Innkeepers' Cookbook

Eggs Recipes | Miscellaneous Recipes

Yield: Serves 6 to 8

In addition to breakfast, this makes a great supper as well. On Cranberry Pond Bed and Breakfast, Middleboro, Massachusetts

• 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

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 13x9-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.

Find Similar Recipes

• By Category
  • Eggs Recipes
  • Miscellaneous Recipes
• By Course
  • Breakfast & Brunches Recipes
• By Preparation Method
  • Bake Recipes
  • Cook Recipes