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Breakfast >  Scotland >  Sausage & Egg Puff >

 

Sausage & Egg Puff

• 1 LB ground hot or mild sausage

• 2 slices white bread, diced

• 1 C sharp cheddar cheese, grated

• 6 eggs

• 1-2/3 C milk

• 1/2 tsp. salt

• 1 drop Tabasco sauce

• 1 tsp. dry mustard

• 1 tsp. Worcestershire sauce

In a skillet, brown the sausage (breaking up lumps); drain. In a large casserole dish, layer the sausage, diced bread and cheese. In a medium-sized bowl, beat eggs with the milk, salt, Tabasco sauce, dry mustard and Worcestershire sauce. Pour over the sausage mixture in casserole dish. Cover and refrigerate for twelve hours (or overnight). One hour before cooking, remove from the refrigerator. Preheat the oven to 350-degrees F and bake, uncovered, for about forty-five minutes or until firm and golden on top. Serve.

 

Related Link:

Food Fare Culinary Collection: Scottish Vivers

 

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