With these eggs, and this bread,
I made her......
With smiles from my kids and husband.... we ate her up for breakfast this morning. But first, I must give props where they are due. Those gorgeous colored eggs came from the lovely, hard working hens at Dream Farm. And that corn bread made with butter and more eggs, came from Mary, the wonderful baker at Honey Bee Bakery.
I lined the bottom of my greased pan with the golden yellow cubed bread, then layered on cooked pasture raised pork sausage and poured on the farm fresh eggs, cheese and milk mixture. She sat overnight, shivering, all alone in the fridge, with that off the chain corn bread sponging up the milky goodness just waiting for morning to roll around. Finally, at 8:45, in she went... and out she came some 50 minutes later, a whole new woman, golden brown and delicious.
Sausage Cheese and Egg Strata
10 FARM FRESH EGGS... and I mean it! Have you tried the difference? Source out some local eggs and give them a try.
8 slices of a delicious bread, cubed
1 lb. sausage, cooked
1.5 - 2 cups sharp aged cheddar, grated
2 cups milk
2 TBS. freshly chopped chives
2 TBS. whole grain mustard
1 heaping tsp. good salt
Black pepper to taste
Fry up and brown your sausage and set aside. Cube bread. Line bottom of a 9x13 pan with bread. In separate bowl, whisk eggs, milk, mustard, mustard, salt, chives. Add in cheese. Sprinkle sausage over bread, then pour egg mixture over sausage. Let sit in the fridge overnight. Oven at 325 for about 50 minutes.
Tell me about your experience with FRESH EGGS!