Post by Sheryl on Jan 4, 2007 22:00:53 GMT -5
I made this at our Christmas day brunch. It was much discussed, as it had a different set of flavors then any other egg dish we had done before. Some people loved it, but it tended to cook the eggs "soft" which turned some off.
The texas toast I bought had 8 slices and since I was feeding a bigger group, I upped everything in this recipe a bit. I also used green chiles instead of the green onions.
Emeril's Breakfast Casserole
6 eggs
1 cup half and half
2 Tbs. green onions, chopped
Salt and Pepper
6 slices Texas Toast or Bar-B-Q bread
1 lb. spice pork sausage, cooked and drained of fat.
1 cup grated cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half and half and green onions. Mix well and highly season with salt and pepper. Set aside.
Lightly grease a 12"x10" baking pan. Line the pan with the bread, cutting and rearranging if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preahead oven to 350 degrees. Cook covered for 25 - 30 minutes or until the egg mixture is set.
The texas toast I bought had 8 slices and since I was feeding a bigger group, I upped everything in this recipe a bit. I also used green chiles instead of the green onions.
Emeril's Breakfast Casserole
6 eggs
1 cup half and half
2 Tbs. green onions, chopped
Salt and Pepper
6 slices Texas Toast or Bar-B-Q bread
1 lb. spice pork sausage, cooked and drained of fat.
1 cup grated cheddar cheese
In a small bowl, beat the eggs until they loosen up. Add the half and half and green onions. Mix well and highly season with salt and pepper. Set aside.
Lightly grease a 12"x10" baking pan. Line the pan with the bread, cutting and rearranging if needed. Sprinkle the bread with the cooked sausage and cheese. Pour the egg mixture over the entire pan. Cover and refrigerate overnight.
Preahead oven to 350 degrees. Cook covered for 25 - 30 minutes or until the egg mixture is set.