Curried Crab Omelet Scotch Eggs
Deviled Eggs with Cavair Southern Breakfast

Yield: 4-6 Servings

3 slices Italian or French bread with crusts, cut into small squares
1 pound bulk breakfast sausage
4 ounces chopped American or sharp English Cheddar cheese
6 extra large eggs
1/2 teaspoon salt
Optional: Pinch of Cayenne pepper
1 2 cups whole milk
Optional: 1 small onion, chopped fine
Optional: 1 tablespoon chopped green chilies or bell pepper
5X9X3 @ pan, or other casserole dish to approximate

1. Grease the pan with butter or oil. Cut the bread into cubes and cover the bottom.
2. Slice or flatten sausage. Brown in a shallow skillet. Drain on paper toweling. Break into pieces and cover the bread.
3. Sprinkle the cheese over the sausage.
4. Beat the eggs with salt. Sprinkle in a pinch of Cayenne. Add milk, beating smooth. (Stir in onions, chilies, bell pepper). Cover with foil. Refrigerate overnight.
5. Preheat oven to 350°F. Bake, covered, approximately 50 minutes. Remove foil and continue baking until top browns and a knife inserted comes out > clean = . Serve with your choice of hot or mild tomato salsa on the side.

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