Overnight Italian Breakfast
- Reviews 2
Ready In: 1 hr 15 mins
Serves: 8
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
- Spray 13x9 inch (3 qt.) glass baking dish with non-stick cooking spray.
- Cook sausage in large skillet over med.
- high heat until no longer pink, stirring freqeuntly.
- Drain Place bread cubes in sprayed baking dish.
- Sprinkle evenly with cooked sausage, mushrooms and onions.
- In a large bowl, combine eggs, half and half, dry mustard and salt; beat lightly.
- Slowly pour egg mixture evenly over mixture in baking dish; press down lightly.
- Sprinkle with cheese.
- Cover tightly; refrigerate at least 8 hours or overnight.
- Heat oven to 350F.
- Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean.
- Let stand 10 minutes before serving.
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