Egg La Stroda

• 6 slices bread
• 6 to 8 oz. cheese (Cheddar or Longhorn)
• 1 to 1 1/2 lb. sausage
• 6 eggs
• 2 c. half and half cream
• 1 tsp. salt
• 1/4 tsp. dry mustard
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. Beau Monde seasoning (Spice Island brand)
• dash of Tabasco sauce

1. This recipe must be made the night before.
2. In a 3-quart, buttered, oblong casserole, place the bread which has been buttered and each slice cut into 9 pieces. Sprinkle grated cheese over bread.
3. Sprinkle cooked and crumbled sausage over cheese.
4. In a bowl, mix remaining ingredients.
5. Pour over sausage.
6. Sprinkle paprika on top.
7. Cover with foil and refrigerate overnight.
8. Cook, uncovered, at 350u0b0 until browned and puffy.
9. Slice into pieces and serve.
10. Can be frozen.
11. Great for company.

bread, cheese, sausage, eggs, cream, salt, dry mustard, worcestershire sauce, tabasco sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660977 (may not work)