Super Breakfast

The Record’s “Recipe of the Week”:
Super Breakfast by Carol Marlett

1/2 lb. sausage
3 slices day-old bread, cubed
4 large eggs
4 tsp. milk
1/3 cup grated cheese
1/8 tsp. thyme

Fry the sausage in a large skillet until no longer pink. Pour off part of the fat. Stir the bread cubes into the sausage. Cook until bread is lightly browned, stirring frequently.

Stir together the eggs, milk, cheese, and seasonings. Pour this mixture into the skillet and stir or turn with a spatula until the eggs are cooked to your taste.

Variations: Use 1/6 cup cheddar cheese and 1/6 cup Swiss chess. Use rye bread instead of white. Add parsley, chives, and/or tomato wedges for color. The egg-milk-cheese mixture may be fixed ahead of time and taken camping.


Lawrence County Record

312 S. Hickory St.
Mt. Vernon, MO, 65712


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