LONESTAR BRUNCH

Pat Young
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 2 lbs ground sausage
  • 2 (10 oz) Rotel® tomatoes and chilies, chopped and drained
  • 1 lb Cheddar cheese, grated
  • 1 lb Monterey Jack cheese, grated
  • 9 eggs, beaten
  • 1 cup milk
  • 2 Tbsp flour

Preheat oven to 350 degrees. Brown sausage and drain off fat on paper towels. Layer sausage with cheese and tomatoes and chilies in a 9 x 13 inch glass baking dish. Combine eggs and milk with flour. Blend well. Pour liquid over layered mixture. Bake 40 to 45 minutes.

Serve with your favorite fruit salad.

This is great prepared the night before. Cover and refrigerate. Bake the next morning.



IN HONOR OF
AUDREY (AUDIE) ALBRITTON


Given by
John and Thomas Terral





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