posted by Connie 10-26-100 8:46 AM
Eggs Portugal
8 slices white bread (not the fluffy white kind)
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 tablespoons prepared mustard
1 can (10 3/4 ounces) cream of mushroom soup
1/4 cup dry vermouth
1 can (4 - 5 ounces) sliced mushrooms
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 F. Serves 6.
Good served with a small Danish and white champagne.