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Ingredientes
- 12 slc White bread
- 2 x -(up to)
- 3 Tbsp. Butter, softened
- 1/2 c. Butter
- 1/2 lb Fresh mushrooms, sliced
- 2 c. Thinly sliced yellow onions
- Â Â Salt to taste
- Â Â Pepper to taste
- 1Â 1/2 lb Mild sausage
- 3/4 lb Cheddar cheese, grated
- 5 x Large eggs
- 2Â 1/3 c. Lowfat milk
- 1 Tbsp. Dijon mustard
- 1 tsp Dry mustard
- 1 tsp Grnd nutmeg
- 1 tsp Salt
- 1/8 tsp Pepper
- 2 Tbsp. Finely chopped parsley
Direcciones
- Remove crust from bread. Butter one side of bread with softened butter and set aside. Heat 1/2 c. butter. Add in mushrooms and onions and saute/fry over medium heat for 5 to 8 min or possibly till tender. Season with salt and pepper. Drain and set aside. Cook the sausage, drain, and break into bite-sised pcs. ln a buttered 7x11 shallow pan, layer half the bread with the buttered side down, mushrooms and onions, sausage, then cheese.
- Repeat. In a bowl mix the Large eggs, lowfat milk, Dijon mustard, dry mustard, nutmeg, 1 tsp. salt and 1/8 tsp. pepper. Pour over sausage and cheese. Cover and chill ovrnight. Remove from refrigerator 1 hour before baking.
- Sprinkle parsley over the top. Bake uncovered, in a preheated 350 oven for 1 hour.
- Yield: 8 to 10 servings.
- KEM EMBREY ABURROW
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 8 servings | |
| Calories 763 | |
| Calories from Fat 514 | 67% |
| Total Fat 57.8g | 72% |
| Saturated Fat 28.25g | 113% |
| Trans Fat 0.18g | |
| Cholesterol 282mg | 94% |
| Sodium 1569mg | 65% |
| Potassium 578mg | 17% |
| Total Carbs 26.99g | 7% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.45g | 5% |
| Protein 34.02g | 54% |
