Description:

A great do-ahead brunch casserole.

Source:

Donna Rice

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

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.