I love breakfast casseroles! They are my go to for using up extra (or past their prime) breads, meats, cheeses and vegetables. The possibilities are endless. Plus, I usually assemble them the evening before making breakfast completely fuss-free the following morning. I make this casserole every Christmas morning. It’s a more healthful twist on one my grandma used to make. We also have this as breakfast for dinner once every few months or so.
-1 package regular flavor turkey breakfast sausage
-10 eggs, lightly beaten
-3 cups milk
-2 teaspoons dry mustard
-1 teaspoon salt
-1/2 tsp black pepper
-10-12 slices (based on whether you are using small of large sandwich bread) whole wheat bread, cubed
-2 cups shredded sharp cheddar cheese
-1 large can mushrooms
-6 green onions, sliced
Preheat oven to 325 F. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. In large mixing bowl, combine eggs, milk, mustard, salt and pepper; whisk until well incorporated. Stir bread, meat, cheese, mushrooms and green onions into egg mixture and mix well. Pour egg/ bread/ meat mixture into a greased 12 x 9 pan. Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. Note: May be assembled ahead and refrigerated up to 12 hours before baking (I usually assemble it the night before and bake in the morning).
