EGGS PORTUGAL

EGGS PORTUGAL image

Yield 8 people

Number Of Ingredients 13

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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.