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Overnight Eggs Portuguese with Sausage
Nb persons: 8
Yield:
Preparation time: 30 minutes
Total time:
Source: Mom (Jeannette)
| 8 THICK SLICES | FRENCH BREADCUT INTO 3/4 INCH CUBES |
| 2 CUPS | GRATED CHEDDAR CHEESE |
| 1 POUND | LIGHTLY-SPICED BULK PORK SAUSAGE OR FOR MORE AUTHENTIC FLAVOR, USE PORTUGUESE LINGUICA ( I have never found this) |
| 7 Ounces | Mushrooms, Sliced |
| 6 | EGGS |
| 3 CUPS | MILK |
| 1/2 TEASPOON | SALT |
| 1/4 TEASPOON | FRESHLY GROUND PEPPER |
| 3/4 TABLESPOON | PREPARED MUSTARD, (I use poupon) |
| 1/3 CUP | DRY VERMOUTH |
COOK'S NOTE: I SAUTE SOME SWEET RED PEPPER AND SOME ONION ALONG WITH MY FRESH MUSHROOMS IN A LITTLE OLIVE OIL BEFORE ADDING.
PLACE BREAD CUBES IN A GREASED 9X13 INCH BAKING DISH. SPRINKLE WITH GRATED CHEESE. BROWN SAUSAGE, BREAKING IT UP, AND WHEN ALL FAT HAS BEEN RENDERED, DRAIN AND LET COOL. LAY OVER BREAD AND CHEESE. TOP WITH MUSHROOMS AND VEGETABLES. BEAT EGGS AND MILK TOGETHER; ADD SALT, PEPPER, MUSTARD AND VERMOUTH. POUR OVER MIXTURE IN BAKING DISH. STIR GENTLY TO COMBINE. COVER AND REFRIGERATE OVERNIGHT.
NEXT MORNING, REMOVE FROM REFRIGERATOR 30 MINUTES BEFORE BAKING. PREHEAT OVEN TO 350 DEGREES. BAKE 45 TO 50 MINUTES UNCOVERED, OR UNTIL SET. IF BROWNING TOO QUICKLY, TENT LIGHTLY WITH FOIL. LET STAND 5 MINUTES FEFORE CUTTING INTO LARGE SQUARES TO SERVE.
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