This is a great recipe for company or breakfast potlucks, as it can be assembled up to 12 hours before baking. It’s also a very flexible recipe so have fun with it. Mushrooms, onions, and breakfast sausage are my preference but this would also be great with bacon, peppers, and tomatoes. I usually make it with whatever bread – day old French bread, a whole grain baguette – and milk I have on hand, even mixing it up if I have stuff I want to use up.
Adapted from Jimmy Dean
- 1 package Jimmy Dean pork sausage
- 10 eggs, lightly beaten
- 3 c. milk
- 2 tsp. dry mustard
- 1 tsp. salt
- 6 c. cubed bread
- 2 c. Cheddar cheese
- 1 ½ tsp. black pepper
- ½-1 c. sliced or diced mushrooms
- ½-1 c. diced, sautéed onions
Note: The casserole can be made up and refrigerated up to 12 hours before baking.
If baking immediately, preheat oven to 325°F.
Butter 9×13 baking dish and set aside.
Cook sausage in a skillet until browned. Using a slotted spoon, transfer to a plate lined with a paper towel and cook onions until translucent and slightly browned. Set aside to cool.
Combine eggs, milk, mustard and salt. Whisk together.
Pour egg and milk mixture over top of casserole.
Bake uncovered for 55-60 minutes, or until eggs are set.