Overnight Italian Breakfast

(4)
2 reviews.
  • 15 min prep time
  • 9 hr 25 min total time
  • 9 ingredients
  • 8 servings

Ingredients

1
lb. bulk Italian pork sausage
1
(1-lb.) loaf sourdough bread, cubed
1
(3-oz.) can 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. (2 cups) shredded Italian cheese blend

Directions

  1. 1 Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until no longer pink, stirring frequently. Drain.
  2. 2 Place bread cubes in sprayed baking dish. Sprinkle evenly with cooked sausage, mushrooms and onions.
  3. 3 In 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; refrigerate at least 8 hours or overnight.
  4. 4 Heat oven to 350°F. Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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