Recipe information
Yield
serves 6
Ingredients
2 slices white bread
1 pound ground mild sausage
6 eggs, beaten
2 cups milk
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
1 1/2 cups thinly sliced, cooked, unpeeled red potatoes
1 1/2 cups combined grated Cheddar and Monterey Jack cheeses
Preparation
Cube the bread and place it in a buttered 8 x 11 x 2-inch casserole. Fry the sausage until it’s almost done; drain off the fat. Mix the eggs, milk, dry mustard, salt, and pepper. Layer the sausage over the bread, and top with a layer of potatoes. Sprinkle the cheese on top. Pour the egg mixture over the casserole. Cover and refrigerate overnight. In the morning, bake the casserole at 350 degrees for 30 minutes or until set.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
