1 pound Neese’s Country Sausage
12 eggs
2 cups milk
1 tablespoon salted butter
1 cup shredded pepper jack cheese
1 teaspoon red pepper flakes
¾ teaspoon salt
½ teaspoon oregano
1 white or yellow onion, chopped
4 garlic cloves, minced
2 slices bread, cubed
Cook sausage and set aside.
Heat oven to 375º. Whisk together eggs, milk, butter, shredded cheese, salt, red pepper flakes, and oregano.
Mix together bread, onion, garlic, and sausage, and spread evenly in a 9 x 13-inch casserole dish. Top with egg mixture and stir.
Bake for 50 to 60 minutes or until eggs have set and the casserole is bubbling.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
