Roxy
New member
***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.
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.