Minnesota’s Twist on a New Orleans Egg Bake
I came up with this recipe for our team when we were in New Orleans on a missions trip last winter. The best egg bake I ever had.
12 large eggs
2 cups milk
1 cup cream
2 teaspoon Creole seasoning, or a seasoned salt mixture
6 slices wheat bread, torn in small pieces
12 ounces of andouille sausage, thinly sliced
12 ounces smoked breakfast sausage, your favorite flavor
2 plum tomato, diced
1/2 cup thinly sliced green onion
1 cup sharp Cheddar cheese
3 tablespoons softened butter
Prep Day: Grease a large and deep baking dish with softened butter. Whisk together the eggs, cream, milk, and seasoning. Arrange bread pieces in the baking dish; pour egg mixture over the top, then top with tomatoes, green onions, the sliced sausage and last of all cheese.
Freezing Directions: Cover the egg casserole with aluminum foil. Press the foil down securely around the baking dish so that it remains sealed. Place the egg casserole into a 2 gallon freezer bag. Remove as much air as possible from the bag. Seal it tightly to prevent freezer burn. Sit the egg casserole on a flat surface in the freezer. Write the date on the bag with a permanent marker. Use the egg casserole within six months for best results.
Serve Day: Place the casserole in the refrigerator overnight to thaw before cooking. If you refrigerate overnight, give the casserole about 20 to 30 minutes to come to room temperature before baking. Bake at 350° for 45 minutes to 1 hour, until firm and lightly browned around the edges.
Note: if want a place to go to make difference here in the USA book a service project trip with Urban Impact in New Orleans. http://www.urbanimpact.org/
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