Breakfast
Walt’s Really Good Eggs
A buttery bread and egg casserole topped with sausage and cheddar.
Cook30–40 mins, plus browning
Serves 10–12
Method
- Brown the sausage. Butter the bread slices, remove the crusts if desired, and cut into cubes.
- Grease a 12-inch (30 cm) Dutch oven and put the bread cubes in the bottom.
- Beat the eggs with the milk and mustard powder.
- Scatter the cheese over the bread, pour in the egg mixture, and scatter the sausage on top.
- Cook at about 300°F (150°C), with 5–6 coals below and 10–12 above, for 30–40 minutes, until the eggs are set.
- Brown the sausage. Butter the bread slices, remove the crusts if desired, and cut into cubes.
- Grease a 30 cm Dutch oven and put the bread cubes in the bottom.
- Beat the eggs with the milk and mustard powder.
- Scatter the cheese over the bread, pour in the egg mixture, and scatter the sausage on top.
- Cook at about 150°C, with 5–6 coals below and 10–12 above, for 30–40 minutes, until the eggs are set.
Source and recipe details
The original recipe does not provide preparation or total time.
- The source title credits Walt; Patrick Leishman is the contributor of this recipe.