This recipe was clipped from a newspaper or magazine. Date is unknown but most of the recipes in this collection were from the 1940s through the 1960s. Recipe is typed below along with a scanned copy.
French Breakfast
2 cups milk
6 eggs
1 teasp. salt
1 teasp. dry mustard
1 cup shredded sharp cheddar cheese
6 slices bread, cubed
1 cup fresh sausage, fried and drained
Beat eggs. Add salt and dry mustard. Layer bread, shredded cheese and sausage in a casserole, pouring egg mixture over the top. Allow to set in the refrigerator several hours or overnight. Bake covered in a 325 degree oven 45 minutes to 1 hour, until top is puffy and brown. Allow to set 5 minutes before serving.
Makes 6 servings.