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Eggs Portugal

I make this twice a year for our special breakfast. Easter and Christmas. Enjoy!


  • 1-1/2 lbs. small breakfast sausage links, cut up
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  • 8 slices bread, no crusts, cubed
  • 3/4 lb. cheddar cheese, grated
  • 4 eggs, beaten
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1-1/2 cups milk (2% is ok)
  • 1 Tbsp. prepared mustard
  • 1 (10 oz.) can Cream of Mushroom Soup
  • 1 (10 oz.) can mushrooms, drained
  • 1/4 cup dry vermouth (or white wine) I use cooking white wine.


Fry sausage. Grease a 9x12 inch baking dish. Put bread cubes on the bottom. Add grated cheese, then the sausage. Add milk to beaten eggs, salt, pepper and mustard. Combine and pour over the bread mixture. Put in refrigerator overnight.

The next morning, mix 1 can cream of mushroom soup, drained mushrooms, and vermouth (or white wine). Pour over the mixture and bake at 350 degrees F. for 1 hour. Serves: 6

By Connie from Oden, Arkansas


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