On Cranberry Pond Egg Casserole
Yield: Serves 6 to 8
- 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 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.