Pentagoet Inn Bed and Breakfast

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

Step 1:

Remove meat from sausage casing and sauté until browned. Set aside.

Step 2:

Whisk together half & half, eggs and dry mustard. Set aside.

Step 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.

Step 4:

Cover with tin foil. Butter interior foil surface so cheese doesn't stick while baking. Refrigerate overnight.

Step 5:

Preheat oven to 375° Bake on sheet pan for approximately 60 minutes or until center is set.