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Holiday Brunch Casserole
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A great do-ahead brunch casserole.

Donna Rice


  • 1 12 oz (336 grm). package Jimmy Dean ground sausage-cooked, drained and crumbled
  • butter
  • 4-1/2 cups (1050 ml) cubed day-old bread
  • 2 cups (475 ml) shredded sharp chedder cheese
  • 10 eggs, slightly beaten
  • 4 cups (950 ml) whole milk
  • 1 tsp (5 ml) dry mustard
  • 1 tsp (5 ml) salt
  • 1/4 tsp (1 ml) onion powder
  • fresh ground pepper, to taste
  • 1/2 cup (125 ml) sliced mushrooms
  • 1/2 cup (125 ml) peeled chopped tomatoes or pico de gallo
  • Put bread in well-buttered 9 X 13 inch baking dish.
  • Sprinkle with grated cheese.
  • Combine eggs, milk, mustard, salt, onion powder and pepper.
  • Pour over bread and cheese.
  • Sprinkle cooked sausage, raw mushrooms and tomatoes (or pico de gallo) over top.
  • Cover and chill overnight.
  • Bake at 325 degrees (175 C.) for 1 hour.
  • Tent with poil if top begins to brown too quickly.
The pico de gallo was an accident because that is what I had on hand instead of tomatoes. Everyone thought it was wonderful and that the pico de gallo was what made the dish.

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