Are you thinking about a recipe for a brunch you are planning?  Here is a recipe from Friendship Club member Sharee Gray that is sure to please.

Eggs Portugal


8 slices white bread

3/4 pound Cheddar cheese, grated

1 1/2 pound skinless sausage links, or bulk sausage

4 eggs

2 1/2 cups milk

3/4 tablespoon prepared mustard

1 can (10.75 ounce size) cream of mushroom soup

1/4 cup dry vermouth

1 can (4 ounce size) sliced mushrooms


Cut sausage links into thirds and brown (if using bulk, brown sausage and break into bits). Cube bread and place in a 9 x 13 inch casserole. Top with cheese and cooked sausages.

Mix together eggs, milk, mustard and a small dash of salt (optional). Pour over casserole. Place covered casserole in refrigerator and let stand overnight.

Next morning blend together soup and mushrooms with dry vermouth. Pour over casserole. Bake 1-1/2 hours at 300 degrees F.

                            Recipe by Sharee Gray

Article submitted by

Margaret Venturini

Foresthill Friendship Club

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