Overnight Italian Breakfast

Name: Overnight Italian Breakfast
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)

9 ingredients

12 steps

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

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.