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Prep 15min
Total9hr25min
Ingredients9
Servings8
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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
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Steps
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.
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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.
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