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Breakfast Strata with Antelope Sausage (Overnight Breakfast Casserole)
PEAK TO PLATE34Ingredients
95Minutes
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Ingredients
US|METRIC
4 SERVINGS
- antelope (Ground, or other ground meat)
- fresh thyme (or dried)
- fresh sage (or dried)
- ground fennel
- marjoram
- salt
- pepper
- red pepper flakes
- paprika
- ground cloves
- maple syrup
- half and half
- salt
- pepper
- white cheddar (Shredded, or mix of white and orange cheddar)
- 1 lb. antelope (ground, or other ground meat)
- 1 1/2 Tbsp. thyme (finely chopped, or 1 tbsp dried)
- 1 1/2 Tbsp. sage (finely chopped, or 1 tbsp dried)
- 1 tsp. fennel
- 1 tsp. marjoram
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes (more or less depending on spice preference)
- 1/2 tsp. paprika
- 1 pinch ground cloves
- 2 Tbsp. maple syrup
- 1 lb. breakfast sausage (from above)
- 3 Tbsp. lard (only needed if your sausage doesn't have fat ground in)
- 12 dinner rolls (brioche, /slider rolls)
- 12 eggs
- 1 cup half and half
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 16 oz. white cheddar (shredded, or mix of white and orange cheddar)
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