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Creamed Eggs
Egg and Tomato Scramble
Egg Casserole
Mexican Omelet
Sassy Salsa Omelet
Egg Casserole

Crack a dozen eggs, beat lightly with a fork and place in a large plastic container with a lid.
Fry and drain a pound of sausage (I like the spicy best), add to the eggs.
Tear up 4 slices of bread in bite sized pieces, add to the above
Add 1/2 cup of milk and 1/2 cup cream (condensed milk)
Add 1 tsp. each of salt and pepper
Add 2 cups of shredded cheddar cheese
Stir and refrigerate overnite.

Bake at 350 for about 30 minutes, the casserole should be firm and slightly brown on top. It makes a terrific meal alone or is good with hashbrowns. The leftovers microwave great, or you can cut the recipe in half.