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Pentagoet Inn Featherbed Eggs


Cooking Time:

60 minutes


Serves 6


  • 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


This dish is assembled the night before serving and baked in the morning.

6 x 10 baking pan

Remove meat from sausage casing and sauté until browned. Set aside.
Whisk together half & half, eggs and dry mustard. Set aside.
Butter 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.