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INGREDIENTS

• 6 sliceswhite bread , coarsely torn
• 1 lb bulk sausage, cooked,drained
• 1 cup shredded sharp cheddar cheese
• 6 medium eggs
• 2 cups milk
• 1 teaspoon salt
• 1/4 teaspoon pepper

DIRECTIONS

1. Preheat oven to 350 degrees.
2. Lightly grease a 13×9 inch baking pan or casserole dish.
3. Place bread in bottom of pan; sprinkle with sausage and cheese.
4. Beat eggs, milk, salt and pepper in medium bowl with wire whisk.
5. Pour over bread mixture in pan.
6. Bake 40 to 45 minutes or until mixture is set in center and lightly browned.

INGREDIENTS

• 1/4 cup butter
• 18 eggs
• 1 cup sour cream
• 1 cup milk
• 2 teaspoons salt
• 1/4 cup chopped green onions

DIRECTIONS

1. Heat oven to 325 degrees.
2. Melt butter in a 10×13″ glass (Pyrex) dish in oven, tilting dish to coat bottom.
3. Beat eggs, sour cream, milk and salt together.
4. Stir in green onion.
5. Bake until eggs are set, but still moist, about 35 minutes.

INGREDIENTS

• 1 loafFrench bread , sliced
• 3 tablespoons butter, plus
• more butter, for buttering dish
• 4 ounces swiss cheese, grated
• 4 ounces monterey jack cheese, grated
• 12 slices bacon, diced and fried until crisp
• 8 large eggs
• 1 1/3 cups milk
• 1/3 cup white wine
• 3 green onions
• 2 teaspoons Dijon mustard
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup sour cream
• 1/2 cup freshly-grated parmesan cheese

DIRECTIONS

1. Grease bottom and sides of 9" x 13" glass casserole dish with butter.
2. Tear bread into bite-sized pieces and place in dish, arranging so that they form a fairly solid layer but do not overlap (you may not need the whole loaf).
3. Melt 3 tablespoons butter in a small saucepan; drizzle evenly over bread.
4. Sprinkle grated Swiss and Monterrey Jack cheeses evenly over bread.
5. Top cheese layer evenly with cooked bacon bits.
6. Break eggs into large mixing bowl and beat lightly by hand; add milk, wine, chopped green onion, mustard, black pepper and cayenne, beating again until foamy.
7. Pour egg mixture evenly over casserole; cover tightly with foil, and refrigerate overnight.
8. The following day, remove dish from refrigerator and let stand at room temperature for 30 minutes.
9. Preheat oven to 325 degrees.
10. Bake, covered with foil, for approximately 45-50 minutes, until eggs are’set’ in the center.
11. Remove from oven and spread sour cream evenly over the top of the casserole; sprinkle with grated Parmesan.
12. Return to oven uncovered; bake an additional 10 minutes or so until lightly-browned.

INGREDIENTS

• 6 eggs
• 12 ounces small curd cottage cheese
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons yellow mustard
• 1/4 teaspoon pepper
• 2 cups coarsely chopped cooked ham
• 8 ounces shredded mozzarella cheese
• 1/2 cup chive & onion cream cheese

DIRECTIONS

1. Heat oven to 350*.
2. Spray 13×9x2 inches pan with cooking spray.
3. Beat eggs in large bowl with fork.
4. Stir in cottage cheese and all remaining ingredients except cream cheese.
5. Drop cream cheese by 1/2 teaspoonfuls into egg mixture.
6. Pour into baking dish.
7. Bake uncovered 40- 45 mins or until set in center.
8. Let stand 5 mins before cutting.
9. Cut into squares.

INGREDIENTS

• 2 lbsJimmy Dean sausage
• 8 slicesbread , remove crust and let bread dry
• 8 ounces cheddar cheese, shredded (I used sharp)
• 8 extra large eggs
• 3 scallions, chopped
• 1/2 large green pepper, diced
• 1/2 largered pepper , diced
• 8 ouncessliced mushrooms
• 2 cups half-and-half
• 1 teaspoon dry mustard
• 1/2 teaspoon salt

DIRECTIONS

1. Cook sausage until done.
2. Drain.
3. Put bread in cubes on bottom of 13×9 inch pan.
4. Layer sausage and cheese on top of bread.
5. Combine eggs, half and half, dry mustard, salt, scallions, green pepper, red pepper and mushrooms and pour on top of sausage and cheese.
6. Chill 8 hours or overnight.
7. Bake at 350 degrees for 45 to 55 minutes.