6 hard boiled eggs
1 lb. Bass Farm sausage
1/2 med. onion, chopped
1/4 c. butter
1/4 c. all purpose flour
2 c. milk
3/4 c. Brownberry Cheddar cheese croutons
3/4 c. Cheddar cheese (shredded), or use a mixture of Cheddar and Swiss cheeses
1 tsp. salt (to taste)
3/4 tsp. black pepper (to taste)
1/2 tsp. rubbed sage (to taste)
1/2 tsp. parsley flakes

Slice 3 of the eggs into the bottom of a 2 quart casserole. Layer 1/2 cup croutons and 1/2 cup cheese on top of eggs. Set aside.

In saucepan, cook sausage and onion. Drain. In same saucepan, melt butter and blend in flour, salt and pepper. Add milk all at once. Stirring constantly, cook over medium heat until the mixture thickens and bubbles. Stir sausage, onions and sage into sauce.

Pour sauce over the eggs, cheese and croutons in casserole. Slice remaining eggs and layer the eggs, remaining croutons and cheese on top of mixture in casserole.

Bake at 375 degrees for 30 minutes or until heated through and bubbly. Garnish with parsley flakes. Serves 6.

NOTE: This is an excellent casserole to put together the evening ahead, store in the refrigerator, and bake the next morning.