1 hr DURATION
45 min COOK TIME
15 min PREP TIME
10-12 servings SERVINGS
Ingredients
- 1 pound hot bulk pork sausage, cooked, drained and crumbled
- 2 cans (12 oz. each) evaporated milk
- 8 large eggs, beaten
- 1 package (8 oz.) shredded cheddar cheese
- 1/2 cup chopped red pepper
- 2 green onions (green parts only), sliced
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 9 to 10 slices Italian or French bread, cut into 1/2-inch cubes (enough to make 8 cups)
Directions
More recipes from this issue:
- Weeknight Wafflewich Recipe
- French Toast with Creamy Maple Syrup Recipe
- Southwestern Scramble Recipe