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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I got this recipe from my mom, and I used it when I served an Irish brunch to my neighbors for St. Patrick's Day. Ingredients:
1 pound bulk pork sausage |
1/2 pound sliced fresh mushrooms |
1 large onion, chopped |
10 eggs, lightly beaten |
3 cups 2% milk |
2 teaspoons ground mustard |
1 teaspoon salt |
1/2 teaspoon pepper |
6 cups cubed day-old bread |
1 cup chopped seeded tomatoes |
1 cup (4 ounces) shredded pepper jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
2. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
3. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings.
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