Four Cheese Sourdough Egg Bake Recipes

FOUR-CHEESE BAKED EGGS

Steps:

• Preheat oven to 350°. Beat ricotta and cream cheese until smooth. Add eggs, butter, salt and pepper; beat until blended. In another bowl, whisk flour with baking powder; add to egg mixture. Stir in Gruyere and chives. Pour into a greased 13x9-in. baking dish. Sprinkle with Parmesan., Bake, uncovered, until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

SOURDOUGH BREAKFAST CASSEROLE

Steps:

• Whisk together the eggs, sour cream, milk, salt and pepper.
• Add the bread cubes, stir to coat and set aside.
• Defrost the sausage links and chop into pieces or small slices.
• To the bread and egg mixture, add the vegetables, sausage and 1/2 cup of the cheese; mix until everything is combined.
• Pour into greased 2 qt covered casserole dish.
• Bake at 350 for 30 minutes.
• Remove lid and sprinkle the remaining 1/4 cheese over the top; return to oven without the lid and bake an additional 15 minutes.

SOURDOUGH BREAD EGG AND SAUSAGE CASSEROLE (CATHIE'S CASSEROLE)

Steps:

• Butter a large deep casserole dish.
• Cube or shred by hand a loaf of sour dough bread.
• Fry sausage until cooked crumbled into chunks drain and cool.
• Wisk eggs, spice, milk, salt, pepper together.
• Place a single layer of bread cubes in pan bottom.
• Sprinkle 1/2 of each cheese on top of bread.
• Sprinkle 1/2 of sausage on top of cheese and bread.
• Layer rest of bread and cheese and sausage as before.
• Pour egg mixture over bread layers.
• Dot top of casserole with butter cubes.
• Refrigerate overnight or 4 hours minimum covered in foil.
• Preheat oven 350 degrees and bake uncovered 35-45 minutes.
• Allow to rest 5 minutes before serving.