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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1 lb uncooked bulk pork or Italian sausage
2 cups sliced fresh mushrooms
3/4 cup bottled roasted red sweet pepper, drained and chopped
8 cups cubed white bread slices (12 ounces)
12 oz. American or cheddar cheese, shredded (3 cups)
8 eggs
3 cups milk
1 1/2 tsp dry mustard or 3 tbsp Dijon-style mustard
1/2 tsp salt
1/4 tsp cayenne pepper
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet, cook sausage and mushrooms until sausage is cooked. Drain off fat. Stir red pepper into mixture in skillet; set aside.
Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture and half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt and cayenne. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
Bake, uncovered, at 325 for 50 to 60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving. Makes 12 servings.
EGG CASSEROLE
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Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
1 lb uncooked bulk pork or Italian sausage
2 cups sliced fresh mushrooms
3/4 cup bottled roasted red sweet pepper, drained and chopped
8 cups cubed white bread slices (12 ounces)
12 oz. American or cheddar cheese, shredded (3 cups)
8 eggs
3 cups milk
1 1/2 tsp dry mustard or 3 tbsp Dijon-style mustard
1/2 tsp salt
1/4 tsp cayenne pepper
Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet, cook sausage and mushrooms until sausage is cooked. Drain off fat. Stir red pepper into mixture in skillet; set aside.
Place half of the bread cubes in prepared baking dish. Top with half of the sausage mixture and half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.
In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt and cayenne. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers. Cover and chill at least 2 hours or up to 24 hours.
Bake, uncovered, at 325 for 50 to 60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving. Makes 12 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.