Overnight Italian Breakfast

Kimberly Tia R's Note:

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!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 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.

Reviews

[CaraMia]

I did everything by the directions, but I added red and green pepper. It turned out wonderful!! Everybody loved it! I will definately make it again next year for Christmas breakfast!!

[LonghornMama]

Good and I love that it can be made ahead, but I found this a bit dry which suprised me with 10 eggs and 3 cups of half and half. I used a day-old one-pound round loaf of sourdough which may have been the reason. I think more green onion and either chopped sun-dred tomato or red pepper for color would be a nice addition. Thanks for sharing the recipe!