DLM Breakfast Casserole
|1 lb bulk DLM Breakfast Sausage|
|8 oz sliced mushrooms|
|10 large eggs, lightly beaten|
|3 cups whole milk|
|2 tsp dry mustard|
|1 tsp sea salt|
|6 cups cubed bread (½ loaf of DLM Artisan French Boule)|
|¼ lb sharp cheddar cheese, shredded|
|½ tsp black pepper|
|2 medium tomatoes, seeded and chopped|
|1 bunch green onions, thinly sliced|
In a large skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked and no longer pink. Drain the fat from the sausage, reserving 2 teaspoons. Remove the sausage from the skillet and set aside. Add reserved fat to the skillet and heat over medium-high heat. Add mushrooms and sauté until browned, about 5 to 7 minutes. Set aside.
In a large mixing bowl, whisk eggs, milk, mustard, and salt until well incorporated. Spray a 9x13-inch baking dish with cooking spray. Evenly distribute half of the bread in the baking dish. Sprinkle with half the cheese, half the pepper, half the mushrooms, half the sausage, and half the tomatoes and green onions. Repeat layering using remaining bread, cheese, pepper, mushrooms, sausage, tomatoes, and onions. Pour egg mixture evenly over casserole. Cover with plastic wrap and refrigerate overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 325°F. Bake uncovered for 65 to 70 minutes, or until eggs are set. Tent with foil if top browns too quickly. Allow casserole to rest for 15 minutes before cutting. Cut into 12 squares. Serve warm.
Makes 12 servings
Per serving: 354 calories; 25g total fat; 10g saturated fat; 221mg cholesterol; 684mg sodium; 15g total carbohydrates; 16g protein;