Overnight Italian Breakfast

  • Prep 15 min
  • Total 9 hr 25 min
  • Ingredients 9
  • Servings 8
Overnight Italian Breakfast

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

Steps

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  • 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
    Place bread cubes in sprayed baking dish. Sprinkle evenly with cooked sausage, mushrooms and onions.
  • 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
    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









Tips

Expert Tips

  • Use either link or bulk Italian sausage in this recipe. Slice link sausage into 1/2-inch pieces before cooking.
  • Sourdough bread gets its tangy flavor and moist crumb from an aged yeast starter. Use sourdough or another firm-textured bread for this dish.
  • For added color, top servings with heated marinara sauce.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
330
% Daily Value
Total Fat
37g
57%
Saturated Fat
17g
85%
Cholesterol
350mg
117%
Sodium
1260mg
53%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
8%
Sugars
8g
Protein
31g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
2%
2%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
2 Starch; 1/2 Fruit; 2 1/2 Other Carbohydrate; 3 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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