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Sunday, May 24, 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: Joyce Martin
  • 1 medium bell pepper
  • 1 medium onion
  • 8 ounces mushrooms
  • 1 lb. sausage
  • 1 (30-ounce) package shredded hashbrowns, thawed
  • 5 eggs
  • 1 1/2 cups milk
  • 1 tsp. dijon mustard
  • Salt
  • Pepper
  • 8 ounces shredded sharp cheddar cheese
Preheat oven to 350 degrees.
Chop the bell pepper, onion and mushrooms. Brown the sausage. Saute the vegetables for about five minutes.
Spray a casserole dish with cooking spray. Layer half the potatoes, sausage, vegetables and cheese; repeat once, leaving off the other half of the cheese. Whisk together the eggs, milk, mustard, salt and pepper; pour over layers. Top with the remaining cheese. Bake for 45 minutes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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