Sausage Egg Bake (Quiche)
Source of Recipe
Taste of Home Magazine
Recipe Introduction
I made this quiche ahead of time and refrigerated overnight then warmed in the oven for 20 minutes and it was wonderful. A great thing to make when company is spending the night. Breakfast is ready in 20 minutes. (EZ)
List of Ingredients
1 pound bulk italian sausage (or pork sausage)
2 cans (10-3\4) ounces each condensed cream of potato soup, undiluted
9 eggs
3\4 cup milk
1\4 tsp pepper
1 cup (4 ounces) shredded cheddar cheese
Recipe
In a skillet, cook sausage over medium heat until no longer pink; drain. Stir in soup.
In a mixing bowl, beat eggs, milk and pepper; stir in sausage mixture.
Transfer to a lightly greased (or cooking spray) 11-in x 7-in x 2 in. baking dish. Sprinkle with cheese. Bake uncovered at 375* for 40-45 minutes or until a knife inserted near the center come out clean
Yield: 12 servings.
ENJOY ~V
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