Egg Casserole

• 6 slices white bread, cubed
• 1 stick butter or oleo
• 1 1/2 c. shredded Velveeta cheese
• 5 to 6 eggs, beaten well
• 2 c. milk
• 1 lb. sausage, browned and crumbled
• 1 tsp. salt
• 1 tsp. dry mustard
• 2 eggs
• 1 piece thick Italian bread, toasted
• fresh Parmesan or Romano cheese, grated
• 1 thick slice Canadian bacon, lightly fried
• Hollandaise sauce of your choice

1. Separate eggs.
2. Whip whites in copper bowl, if available.
3. If whites won't stiffen to peaks, beat in pinch of cream of tartar. Spoon whipped whites to perimeter of toast.
4. Layer on Canadian bacon.
5. Arrange egg yolks on top of bacon.
6. Bake at 350u0b0 to 370u0b0 until desired doneness is reached.
7. Ladle Hollandaise over dish. Top off with grated cheese.

white bread, butter, velveeta cheese, eggs, milk, sausage, salt, dry mustard, eggs, italian bread, fresh parmesan, bacon, hollandaise sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187744 (may not work)