Blarney Breakfast Bake

[Roxy]

***I haven't made this.

 

Blarney Breakfast Bake:

 

1 lb. bulk pork sausage

1/2 lb. sliced fresh mushrooms

1 large onion, chopped

10 eggs

3 cups milk

2 tsp.s ground mustard

1 tsp. salt

1/2 tsp. pepper

6 cups cubed day-old bread

1 cup chopped seeded tomatoes

1 cup (4 oz.s) shredded Pepper Jack Cheese

1 cup (4 oz.s) shredded Cheddar Cheese

 

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 greased 13x9x2-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.

 

Bake, uncovered, at 325 degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.