TEXAS BRUNCH CASSEROLE
6 slices white bread, crust removed
1 pound ground sausage
2 onions, finely chopped (adjust amt. to taste)
1 (4 oz.) can chopped green chiles, drained
1 fresh chopped jalapeno (optional)
4 c. grated Monterey Jack cheese
6 eggs
1 tsp. seasoned salt
1 rounded tsp. ground cumin
1 tsp. dry mustard
2 c. half & half
Lightly butter each slice of bread and place in a buttered 9 x 13 glass baking dish.
Brown sausage with onions. Drain and pat with paper towels. Sprinkle sausage & onion mixture over bread. Sprinkle cheese over sausage. Beat eggs. Add spices and half & half to eggs and mix well. Pour egg mixture over bread, sausage, and cheese.
Cover with foil and refrigerate overnight. (At this point, it may be frozen until ready to use. Remove from freezer and thaw overnight in refrigerator.) Remove foil. Bake at 350 for 45 minutes or until casserole is bubbly and lightly browned on top. This dish reheats easily.
From Necessities and Temptations, published by the Junior Leage of Austin, 1987.
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5 comments:
Oh! Yum! Please pass me a plate.
I saw your comment at Forensics and Faith the "Mocha" drew me in. I'm a coffee junkie, Christian mamma, wannabe writer, and I love reading books too. We seem to have a lot in common. Since I just spotted your "devotions" button I'd better get out of here and DO that! Here I come Lord sorry I'm late this morning. :)
p.s. sorry my comment has nothing to do with food.
my hubby's going to love this...thx 4 sharing it w/ us :D
Love this kind of thing. Problem is remembering to make it the night before :-( Might have to make it some morning, refridgerate all day and then make it for supper :-)
Have mercy. I happen to be starving as I'm reading this. Not good. (The starving, I mean. The recipe sounds wonderful.)
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