Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
1096
Calories
63g
Protein
38g
Fat
121g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups (8- ounces ) shredded cheddar cheese
- 8 large eggs , beaten
- ¼ teaspoon garlic powder
- 2 green onions , tops only, sliced
- 24 ounces evaporated milk (or substitute 3 cups of milk)
- ½ teaspoon onion powder
- 1 teaspoon dry mustard
- ½ cup chopped red pepper
- 1 pound hot bulk pork sausage , cooked, drained, and crumbled
- 8 cups (8–10 slices) ½-inch cubed French or Italian bread (ideally a day old or a little stale)
Directions
1
Preheat oven to 350°F .
2
Grease a 9 x 13- inch baking dish .
3
Place bread cubes in the pan evenly.
4
Combine eggs, garlic powder, green onion tops, evaporated milk, onion powder, and mustard.
5
Pour into baking dish.
6
Crumble sausage over the mixture evenly.
7
Add cheese and peppers, if desired, over the top.
8
If preparing ahead, cover and refrigerate.
9
Bake until set, about 45 minutes.
10
Serve warm.
Recipe sourced from
wikibooks