Pentagoet Inn Featherbed EggsFrom PENTAGOET INN & RESTAURANT
Cooking Time:60 minutes
- 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.
Preheat oven to 375°
Bake on sheet pan for approximately 60 minutes or until center is set.