River Bend Farm Master Egg Casserole

Name: River Bend Farm Master Egg Casserole
Yield: Serves 12
Ingredients: 6 large eggs; 1 teaspoon dry mustard (Coleman's is recommended); Unsalted butter; Stuffing mix (Pepperidge Farm herbed stuffing is recommended, but even stale bread will work, cut into 1/2-inch cubes, but the cook will need to improvise with herbs and spices); 12 ounces mild sausage meat (Jimmy Dean is recommended); 10 ounces whole leaf spinach, fresh or frozen; Pepper; 8 ounces grated Vermont sharp cheddar cheese

River Bend Farm Master Egg Casserole was pinched from <a href="http://www.almanac.com/recipe/river-bend-farm-master-egg-casserole?utm_source=bm23" target="_blank">www.almanac.com.</a>

""One of the hardest things for an innkeeper or hostess is finding an egg recipe that will hold well. This one will keep on the table for about an hour!" River Bend Farm, Williamstown, Massachusetts..."

INGREDIENTS

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6 large eggs

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1 teaspoon dry mustard (Coleman's is recommended)

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Unsalted butter

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Stuffing mix (Pepperidge Farm herbed stuffing is recommended, but even stale bread will work, cut into 1/2-inch cubes, but the cook will need to improvise with herbs and spices)

•

12 ounces mild sausage meat (Jimmy Dean is recommended)

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10 ounces whole leaf spinach, fresh or frozen

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Pepper

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8 ounces grated Vermont sharp cheddar cheese

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