Pentagoet Inn Feather Bed Eggs

Breakfast-Brunch
Servings: 6

Ingredients

  • Loaf of Sturdy White Bread crusts removed cut into 1" cubes
  • 3/4 lb Vermont Cheddar Cheese, grated
  • 1/2 lb Breakfast Sausage
  • 2 cups Half & Half
  • 6 Eggs
  • 2 teaspoons Dry Mustard

  1. Remove meat from sausage casing and sauté until browned. Set aside.
  2. Whisk together half & half, eggs and dry mustard. Set aside.
  3. Butter baking dish. Layer bread to cover bottom, add layer of sausage, half the cheese, layer of bread. Pour seasoned cream/egg mix over contents. Top with remaining cheese.
  4. Cover with tin foil. Butter interior foil surface so cheese doesn't stick while baking. Refrigerate overnight.
  5. Preheat oven to 375° Bake on sheet pan for approximately 60 minutes or until center is set.

Pentagoet Inn Bed and Breakfast

Details

  • Nightly Rate $125 - $295
  • Reviews (19) 4.8
  • Rooms 16
  • Accepts Gift Cards

Contact Innkeeper

  • Phone 1-2073268616
  • Fax 1-2073269382
  • Toll free 1-8008451701