Overnight Italian Breakfast |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is sooo great for work potlucks, or Christmas morning with family. It's warm and yummy. This recipe was passed on to me from a coworker who got it from the pillsbury classic cookbook!! YUM! Ingredients:
1 lb bulk italian pork sausage |
1 loaf sourdough bread, cubed (1-lb) |
1 (3 ounce) can sliced mushrooms, w/garlic |
1/4 cup thinly sliced green onion |
10 eggs |
3 cups half-and-half |
1 teaspoon dry mustard |
1/2 teaspoon salt |
8 ounces shredded italian cheese blend (2 cups) |
Directions:
1. Spray 13x9 inch (3 qt.) glass baking dish with non-stick cooking spray.
2. Cook sausage in large skillet over med.
3. high heat until no longer pink, stirring freqeuntly.
4. Drain Place bread cubes in sprayed baking dish.
5. Sprinkle evenly with cooked sausage, mushrooms and onions.
6. In a large bowl, combine eggs, half and half, dry mustard and salt; beat lightly.
7. Slowly pour egg mixture evenly over mixture in baking dish; press down lightly.
8. Sprinkle with cheese.
9. Cover tightly; refrigerate at least 8 hours or overnight.
10. Heat oven to 350F.
11. Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean.
12. Let stand 10 minutes before serving.
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