This breakfast casserole with bread, sausage, eggs, and cheese makes breakfast a breeze. It's an all-in-one breakfast casserole that may be assembled and refrigerated up to 12 hours before baking. The tomatoes and mushrooms are optional.
Ingredients
- cooking spray
- 1 , 16 ounce
- 10 large eggs , lightly beaten
- 3 cups milk
- 2 teaspoons dry mustard
- 1 teaspoon salt
- 6 cups cubed bread
- 2 cups shredded sharp Cheddar cheese
- 1 medium tomato , seeded and chopped
- 0.5 cups sliced mushrooms
- 0.5 cups thin-sliced green onion
- 0.5 teaspoons black pepper
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish with cooking spray.
-
2
Cook sausage in a large skillet over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink, 8 to 10 minutes. Remove from heat.
-
3
Combine eggs, milk, dry mustard, and salt in a large bowl; stir well.
-
4
Distribute 1/2 of the bread evenly into the prepared dish. Sprinkle with 1/2 of the sausage, 1/2 of the cheese, 1/2 of the tomato, 1/2 of the mushroom, 1/2 of the green onion, and 1/2 of the black pepper. Repeat layers one more time. Pour egg mixture evenly over casserole.
-
5
Bake uncovered until eggs are set, 55 to 60 minutes. Tent with foil if the top begins to brown too quickly.
Nutrition Facts
Per serving
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