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My Best Recipe

A Make-Ahead Holiday Egg Dish Has Become Neighborhood Favorite on Christmas Morning

December 27, 1987

"This dish is especially good for this time of the year," Kathy Clements writes. "It came from my mother-in-law. However, we usually have it on Christmas morning. What's especially great about the dish is that it can be prepared ahead of time. I've passed it on to some of my neighbors, and it has become a regular at their homes also."

HOLIDAY EGGS

Thin slices sourdough bread

2 pounds link sausage, cooked and cut in pieces

1 bunch green onions, chopped

1/2 pound longhorn or Cheddar and Swiss cheeses, shredded

8 eggs

1 1/2 cups milk

1 (10 3/4-ounce) can condensed cream of mushroom soup

Line bottom of greased 13x9-inch baking dish with sourdough bread slices. Sprinkle with sausage, green onions and shredded cheeses. Beat eggs with 1 cup milk. Pour egg mixture over all. Refrigerate overnight. Combine mushroom soup with remaining 1/2 cup milk. Pour over entire mixture and bake, covered, at 300 degrees 30 minutes. Remove cover and bake another 1 hour. Let set before cutting. Makes about 8 servings.

--KATHY CLEMENTS

Moorpark

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