Click for NEWS Click for SPORTS Click for ACCENT Click for OPINION Click for OBITUARIES Click for CALENDAR Click for CLASSIFIEDS Click for ARCHIVES Click for SPECIALSECTIONS
Subscribe  •  Business Directory  •  Recipes  •  The Stroller  •  Weddings  •  School Menus  •  Community Links  •  VA Lottery  •  Contact Us
Thursday, October 30, 2014
News Search   


Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

BREAKFAST CASSEROLE WITH MEAT, VEGETABLES AND CHEE
Eggs & Cheese
Contributed by: Donna Doughton
Ingredients:
  • 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.)

 
EVERYTHING OUTDOORS - Click for Website
PHCC - Click for Website
West Piedmont Workforce Investment Board - Click for Website
The Spencer Group - Click for Website
Rives S. Brown Realtors - Click for Website
Joe Cobbe CPA - Click for Website
Lockman & Associates - Click for Website
Martinsville/Henry Co. Chamber of Commerce - Click for Website
A-CO - Click for Website
The Eye Site - Click for Website