This recipe comes from Sam Nygren, mother of our art director, Tanya. Sam is known for her homemade bread, which gives this egg bake an extra bit of freshness and flavor. But don’t worry, you can grab any loaf around the kitchen and end up with a delicious and satisfying egg bake. This tastes best if you make it the night before you bake it and let it sit in the refrigerator overnight. And that should be music to the ears of those cabin goers looking to maximize their fun time and minimize their workload. Serves 6-8.
INGREDIENTS:
8 thick white bread slices, cut into cubes
1 pound pork sausage, cooked (or use cubed ham, cocktail sausage links or 1 package of fried and crumbled bacon)
1 small onion chopped (optional)
1½ cups of grated sharp cheddar cheese
10 large eggs
2 cups 2% milk
2 teaspoons dry mustard
1 teaspoon salt
Pepper
DIRECTIONS:
1. Grease a 9x13 glass pan with vegetable spray.
2. Place bread in pan.
3. Top with crumbled (and drained) cooked sausage and cheddar cheese.
4. Beat eggs, milk, dry mustard and salt, pepper to taste. Pour over sausage mixture. Cover and refrigerate up to 24 hours.
5. Bake in preheated 350-degree oven for about 50 minutes, until golden and center is set.
INGREDIENTS:
8 thick white bread slices, cut into cubes
1 pound pork sausage, cooked (or use cubed ham, cocktail sausage links or 1 package of fried and crumbled bacon)
1 small onion chopped (optional)
1½ cups of grated sharp cheddar cheese
10 large eggs
2 cups 2% milk
2 teaspoons dry mustard
1 teaspoon salt
Pepper
DIRECTIONS:
1. Grease a 9x13 glass pan with vegetable spray.
2. Place bread in pan.
3. Top with crumbled (and drained) cooked sausage and cheddar cheese.
4. Beat eggs, milk, dry mustard and salt, pepper to taste. Pour over sausage mixture. Cover and refrigerate up to 24 hours.
5. Bake in preheated 350-degree oven for about 50 minutes, until golden and center is set.
John & Tanya Bäck 
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Winter Outdoor Faucet Cover
Bear Pattern Wall Mounted Hooks
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