“Autumn shows us how beautiful it is to let things go.” – Unknown
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Fall is my favorite season of the year. I love how the leaves turn at different times, creating the brilliance of colorful leaves set against a backdrop of green… love the crunch of leaves underfoot…
RECIPE OF THE WEEK
We had breakfast for dinner this week, and I figured it was time for an egg bake. This one from allrecipes.com put croutons on the bottom to form a crust… our son commented on it and asked to take some home… a sign it was a winner! John put this one together and I have a sneaking suspicion he added all the cheese in the packages rather than measuring out the quantities in the recipe…
CHEESY SAUSAGE EGG BAKE
- 1 pound pork breakfast sausage
- 5.5 ounce package seasoned croutons
- 1 1/2 cups sharp shredded Cheddar cheese
- 1 cup shredded Swiss cheese
- 1 cup shredded pepperjack cheese
- 8 eggs
- 1 pint half-and-half cream
- 1 1/2 cups milk
- 1 1/2 teaspoons dry mustard
- 1 tablespoon minced onion
- salt and pepper to taste
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
In a lightly greased 9 x 13 inch baking dish, arrange the croutons in a single layer. Layer with Cheddar, Swiss and pepperjack cheese. Top with the cooked sausage.
In a large bowl, beat together the eggs, half-and-half, milk, mustard, onion, salt and pepper. Pour into the dish over the sausage. Cover, and refrigerate overnight.
The next day, preheat oven to 350 degrees F and bake for 45-60 minutes. Let sit for 20 minutes before serving.
