Let's Have Brunch

If you are having weekend guests and don't want to spend a great deal of time in the kitchen on Sunday morning, then you will love this recipe which can be prepared and put in the refrigerator overnight. All of your favorites rolled into one delicious dish. Serve with a light, fresh fruit salad as a side.

Overnight Italian Breakfast
 
1 pound Italian Pork Sausage
1 (1 pound) loaf Sourdough Bread, cubed
1 (3 oz.) sliced Mushrooms with Garlic, undrained
1/4 cup thinly sliced Green Onions
10 Eggs
3 cups Half and Half
1 teaspoon Dry Mustard
1/2 teaspoon Salt
8 oz. shredded Italian Cheese blend
 
Spray 13 x 9 pan with cooking spray. Cook sausage in large skillet over medium-high heat until no longer pink, stirring frequently. Drain.
 
Place bread cubes in sprayed baking dish. sprinkle evenly with cooked sausage, mushrooms and onions.
 
in a large bowl combine eggs, half and half, dry mustard and salt; beat lightly. slowly pour egg mixture evenly over mixture in baking dish; press down lightly. sprinkle with cheese. cover tightly and refrigerate at least 8 hours or overnight.
 
Heat oven to 350 degrees. uncover and bake for one (1) hour or until golden brown and knife inserted in center comes out clean. let stand 10 minutes before serving. Makes 8 servings. 
 
 
 


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