Ingredients
ServingsOriginal: Serves 10
- cheddar cheese, 8 ounces; shredded2 cup
- eggs, large; beaten8
- garlic powder1/4 tsp
- green onion tops, tops only; sliced2
- evaporated milk, or substitute 3 cups of milk24 oz
- onion powder1/2 tsp
- dry mustard1 tsp
- red pepper, chopped1/2 cup
- hot bulk pork sausage, hot; loose sausage meat; cooked, drained, and crumbled1 lb
- French or Italian bread, 8–10 slices; ½-inch cubes; ideally a day old or a little stale8 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Preheat oven to .
Grease a 9 x 13-inch baking dish.
Place bread cubes in the pan evenly.
Combine eggs, garlic powder, green onion tops, evaporated milk, onion powder, and mustard.
Pour into baking dish.
Crumble sausage over the mixture evenly.
Add cheese and peppers, if desired, over the top.
If preparing ahead, cover and refrigerate.
Bake until set, about 45 minutes.
Serve warm.
