Kitchen Favorites from
St. James Episcopal Church
Sausage & Egg Casserole
1 lb. bulk sausage
6 eggs
2 c. milk
6 slices bread
16 oz. extra sharp Cheddar cheese grated
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Butter 9" x 13" baking dish. In large fry pan, brown sausage and drain. Beat eggs and add to milk. Line bottom of dish with bread; use more bread if necessary. Spread half of cheese of bread, then spread sausage over the cheese. Top with remainder of cheese. Pour egg mixture over everything.
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Cover and refrigerate 3-4 hours, overnight is best.
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Preheat oven to 350 F. Bake casserole for 45 minutes or until eggs are set and top has browned. If browning too fast, lay piece of foil over the top.
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Nancy Patterson
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Carolyn's Cheese-Onion Quiche
10" pie crust
8 oz. can Durkee® fried onions
6 oz. sharp Cheddar cheese, grated
4 eggs
1 (12 oz.) can evaporated milk
3/4 tsp. salt
Dash of pepper
Dash of nutmeg
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Make own crust or use roll-out crust. Spray pie pan with non-stick spray. Place crust in pie pan and bake at 325 F. to light golden brown. Cool.
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Sprinkle crust with onions and cheese. Mix together until fluffy eggs, milk, salt and nutmeg. Pour over onions and cheese. Top with a few onions.
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Bake in preheated oven at 325 F. for over 45 minutes.
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Serves 6-8.
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For variety, and 1 cup chopped spinach, sautéed mushrooms, chopped ham, bacon or whatever you like.
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Note: Evaporated milk used to come in 13 oz. containers; now it is 12 oz. You may wish to add 2 tbsp. evaporated milk to maintain volume for this size pie shell.
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Carolyn Crompton
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