Pentagoet Inn Feather Bed Eggs: Breakfast-Brunch
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
2 teaspoons Dry Mustard
Remove meat from sausage casing and sauté until browned. Set aside.
Whisk together half & half, eggs and dry mustard. Set aside.
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.
Cover with tin foil. Butter interior foil surface so cheese doesn't stick while baking. Refrigerate overnight.
Preheat oven to 375° Bake on sheet pan for approximately 60 minutes or until center is set.