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Cider Beans, Wild Greens & Dandelion Jelly
by Joan E. Aller

The Buffalo Tavern Bed and Breakfast in West Jefferson, North Carolina, is a landmark from the days when horse-drawn wagons traveled the roads of Ashe County. Built around 1872, it still greets visitors today. People in the area know it as the "large white house on Buffalo Road." Prep this breakfast casserole the night before serving and you'll have a fast, easy, and delicious breakfast in the morning.
Serves 6


    • 1 pound ground sausage
    • 1 loaf French bread, cut into 1-Inch cubes
    • 1 cup shredded Colby cheese
    • 1 cup shredded MontereyJack cheese
    • 12 large eggs
    • 3 cups plus 1/2 soup can (see below) cold milk
    • 1 teaspoon dry mustard
    • 1 (10½-ounce) can mushroom soup
    • Sliced tomatoes, for serving


IN A LARGE SKILLET over medium heat, cook the sausage. Drain off excess drippings.

LIGHTLY coat an 8 by 13-inch glass baking dish with nonstick cooking spray and line the bottom of the dish with the cubed bread. Spread the cooked sausage over die bread cubes and sprinkle the cheeses over the top.

PLACE the eggs in a large bowl and slowly whisk in 3 cups of the cold milk until blended. Whisk in the dry mustard. Pour the egg mixture over the top of the cheese. Cover the dish with aluminum foil and refrigerate overnight

IN THE MORNING, preheat the oven to 325°F. In a small bowl, combine the mushroom soup and remaining 1/2 soup can of milk. Blend well. Pour over the top of the casserole, covering everything. Bake for 1 hour and 15 minutes, or until set. Cut into squares and serve with sliced tomatoes on the side.

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