Best Eggs Portugal Recipes

EGGS PORTUGAL

Eggs Portugal image

Make and share this Eggs Portugal recipe from Food.com.

Provided by Canadian Jane

Categories Brunch

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs small breakfast sausage links, cut up
8 slices bread, no crusts, cubed
3/4 lb cheddar cheese, grated
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups milk
1 tablespoon prepared mustard
1 (10 ounce) can mushroom soup
1 (10 ounce) can mushrooms, drained
1/4 cup dry vermouth (or white wine)

Steps:

Fry sauage.
Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
Enjoy!

EGGS PORTUGAL

EGGS PORTUGAL image

Categories Egg Brunch Bake

Yield 8 people

Number Of Ingredients 13

Ingredients

8 thick firm white bread slices, cut into cubes
3 packages of already-cooked sausage links (Swift Brown N Serve), cut into 1-inch pieces crosswise
1 1/2 Cups sharp cheddar
1 1/2 Cups grated fresh imported parmesan
10 large eggs
1 Cup whole milk
1 Cup half and half or heavy cream
2 tablespoons Dijon mustard
1 tsp salt
Pepper to taste (at least 1 tsp)
1 6 ounce package sliced fresh mushrooms
2 cans cream of mushroom soup
1/3 Cup white wine or vermouth

Steps:

Grease 9x13 inch casserole dish. Place bread in prepared dish. Layer the sausage on top, then the two cheeses. Beat together the eggs, milk, cream, Dijon mustard, salt an pepper together. Pour over the sausage mixture. Cover with foil and refrigerate overnight. The next day, remove casserole from refrigerator about 45 minutes before placing in oven. Preheat oven to 350 Degrees. Remove foil. Scatter fresh mushrooms over top. Combine 1 1/2 cans of undiluted cream of mushroom soup (reserve remaining half can for another use) with the wine and spoon it over the top. Bake casserole uncovered until puffed, sides are bubbling, and center is set, about 50 minutes. If not brown enough you can broil the top for a few minutes to get it extra crispy. Remove from oven and let casserole set up about 10 minutes and then cut into squares for serving.

EGGS PORTUGAL

Eggs Portugal image

Provided by My Food and Family

Categories Recipes

Time 2h

Number Of Ingredients 9

Ingredients

1 1/2 lb sausage links
8 slices cubed bread
1/2 lb grated cheddar cheese
4 eggs, beaten
2 1/2 cups milk
1 can (5 oz.) diced mushrooms, or fresh
1 can cream of mushroom soup
1/4 tsp dry mustard
1/4 cup vermouth

Steps:

Cut each sausage in small chunks and brown. Cube bread and put into 9 x 13 greased baking dish. Top with cheese and sausage.
Add eggs, milk and mushrooms and pour over casserole. Blend soup with mustard and vermouth and pour over top.
Bake for 1 1/2 hours at 300°F. DON'T OVERBAKE!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

EGGS PORTUGAL RECIPE

Eggs Portugal Recipe image

Provided by topround

Number Of Ingredients 10

Ingredients

1 1/2 lbs skinless link sausage...browned
8 slices bread... crust removed
3/4 lbs. cheddar cheese...grated
4 eggs
3/4 Tbls. mustard
2 1/2 cups milk
THESE LAST 3 INGREDIENTS ARE ADDED THE NEXT MORNING
1 can cream of mushroom soup
1 can [4 oz.] sliced mushrooms
1/4 cup dry vermouth

Steps:

Cut the browned sausage in thirds. Cube the bread and place it in a 9x13 baking dish. Top with cheese and sausage. Mix together eggs, mustard, milk, and a dash of salt. Pour over casserole; cover with foil, and refridgerate overnight. The next morning mix together the soup, mushrooms, and dry vermouth. Pour this mixture over the casserole and bake at 300 for 1 1/2+ hours. Make sure eggs are not mushy, but the bread is not burnt.