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Monday, April 27, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

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Eggs & Cheese
Contributed by: Donna Doughton
  • 8 slices bread, cubed
  • 12 large eggs
  • 2 cups milk
  • 2 tsp. dry mustard
  • Salt and pepper, to taste
  • 1 lb. sage sausage
  • 1â�„2 lb. bacon, optional
  • 1 medium onion, optional
  • 1 green pepper, optional
  • 1 large jar mushrooms, optional
  • 2 to 3 cups cheddar or marbled cheese, grated
Spray a 9- by- 13-inch Cube bread and put in the bottom of a greased 9- by- 13-inch casserole dish. Mix together the eggs, milk, mustard, salt and pepper; set aside. Cook sausage and bacon; drain and set aside. saute onions, peppers and mushrooms, then mix in with the meats. Spread mixture over the bread, then spread cheese over that mixture. Pour the eggs over the cheese, wrap in tin foil and refrigerate overnight.
In the morning, preheat oven to 350 degrees. Allow the dish to come to room temperature then bake for one hour or until middle of casserole is not runny. Do not overcook. Serves 12-14.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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