Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Eggs Portugal
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- #7170
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
8 slices white bread
3/4 pound Cheddar cheese, grated
1 1/2 pound skinless sausage links, or bulk sausage
4 eggs
2 1/2 cups milk
3/4 tablespoon prepared mustard
1 can (10.75 ounce size) cream of mushroom soup
1/4 cup dry vermouth
1 can (4 ounce size) sliced mushrooms
directions
Cut sausage links into thirds and brown (if using bulk, brown sausage and break into bits). Cube bread and place in a 9 x 13 inch casserole. Top with cheese and cooked sausages.
Mix together eggs, milk, mustard and a small dash of salt (optional). Pour over casserole. Place covered casserole in refrigerator and let stand overnight.
Next morning blend together soup and mushrooms with dry vermouth. Pour over casserole. Bake 1 1/2 hours at 300 degrees F.
added by
FreddieFood
nutrition data
972 calories, 76 grams fat, 29 grams carbohydrates, 39 grams protein per serving.
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