jdelasko
11-05-2007, 03:39 PM
Serves 12
INGREDIENTS
2 Tbsp butter, softened
1 - 1/2 lbs Jimmy Dean Pork Sausage (Any variety but Sage, Maple, or Italian will work)
1 package Pepperidge Farm Texas Toast Garlic
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch green onions, chopped (1 1/4 cups)
4 to 6 oz sharp Cheddar, grated (1 - 1-1/2 cups)
PREPARATION
Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Arrange Pepperidge Farm Texas Toast Garlic in 1 layer in bottom of baking dish. Cut the toast into smaller pieces if necessary. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.
Cooks' notes:
Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.
You can make this with several different flavors of sausage if you want. Just brown the two different types seperately, then sprinkle the diffent flavors of sausage on different halves. This is a good thing to do if some people like things a little spicy and others perfer a more mild dish.
INGREDIENTS
2 Tbsp butter, softened
1 - 1/2 lbs Jimmy Dean Pork Sausage (Any variety but Sage, Maple, or Italian will work)
1 package Pepperidge Farm Texas Toast Garlic
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch green onions, chopped (1 1/4 cups)
4 to 6 oz sharp Cheddar, grated (1 - 1-1/2 cups)
PREPARATION
Put oven rack in middle position and preheat oven to 375°F. Generously butter bottom and sides of a 13- by 9-inch baking dish.
Cook sausage in a 12-inch heavy skillet over moderately high heat, stirring frequently and breaking up any large lumps with a fork, until browned, about 10 minutes. Pour off fat from skillet, then cool sausage to room temperature.
Arrange Pepperidge Farm Texas Toast Garlic in 1 layer in bottom of baking dish. Cut the toast into smaller pieces if necessary. Sprinkle sausage on top.
Whisk together eggs, milk, salt, and pepper in a large bowl until frothy, then whisk in scallions and half of cheese. Pour egg mixture over sausage (bread will float to the top), pushing down on bread with a spatula to help it absorb liquid. Sprinkle with remaining cheese.
Bake, tightly covered with a large sheet of buttered foil (buttered side down), 30 minutes, then carefully remove foil and bake until top is slightly puffed and custard is set in center, about 20 minutes more. Transfer baking dish to a rack and let stand 10 minutes. Cut into 12 squares and serve immediately.
Cooks' notes:
Dish can be assembled (but not baked) 12 hours ahead and chilled, tightly covered with buttered foil. Bake as directed above.
You can make this with several different flavors of sausage if you want. Just brown the two different types seperately, then sprinkle the diffent flavors of sausage on different halves. This is a good thing to do if some people like things a little spicy and others perfer a more mild dish.