Blarney Breakfast Bake
Perfect for an Irish brunch on St. Patrick's Day.
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
Preheat oven to 325°F (163°C). Grease a 13 x 9-inch baking dish.
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.
In a prepared baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
Bake, uncovered, for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Preparation Time: 20 minutes
Bake Time: 55 minutes
Stand Time: 10 minutes
Amount per serving: unavailable