Pentagöet Inn Featherbed Eggs
This dish is assembled the night before serving and baked in the morning.
Recipe courtesy of Pentagöet Inn
Prep Time : 40 minutes
Cook Time : 60 minutes
Yield : Serves 6-8
- 1 loaf of sturdy white bread, crusts removed, cut into 1" cubes?
- ¾ lb Vermont cheddar cheese, grated?
- ½ lb breakfast sausage?
- 2 cups half & half ?
- 6 eggs
- 2 t dry mustard
Remove meat from sausage casing and sauté until browned. Set aside.?Whisk together half & half, eggs and dry mustard. Set aside.?Butter 6 x 10 baking dish.?Layer bread to cover bottom, add layer of sausage, half the cheese, layer of bread. ?Pour seasoned cream/egg mix over contents. Top with remaining cheese.?Cover with tin foil. Butter interior foil surface so cheese doesn't stick while baking. ?Refrigerate overnight.??Preheat oven to 375° ?Bake on sheet pan for approximately 60 minutes or until center is set.