Eggcellent Casserole

By mmcspencer

from Penzeys

Ingredients

• 1 lb. bulk sausage (or 1 lb. ground pork mixed with 1 TB. BREAKFAST SAUSAGE SEASONING)
• 2 Cups sliced fresh mushrooms (8 oz. container whole mushrooms)
• 6 Cups cubed French bread, divided (2/3-1 baguette, depending on size)
• 2 Cups cheddar cheese, divided
• 1 Cup chopped tomatoes, divided (1 large)
• 10 eggs, lightly beaten
• 3 Cups milk
• 2 tsp. REGULAR MUSTARD POWDER
• 1/2 tsp. salt
• 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1 tsp. MURAL OF FLAVOR or SUNNY PARIS SEASONING, optional

Preparation

Step 1

Preheat oven to 350°. In a large skillet, cook the sausage and mushrooms until the meat is nicely browned; drain. Place half of the bread cubes in a greased 9x13 baking dish; top with 2 cups of the sausage mixture, half of the cheese and half of the tomatoes. Repeat. In a large bowl, combine the eggs, milk, MUSTARD, salt, PEPPER and MURAL OF FLAVOR or SUNNY PARIS SEASONING, if using, and mix well. Pour over the bread mixture. Bake, uncovered, for 50-60 minutes at 350°, until risen, brown and set in the middle. Jiggle it if you aren't sure; it shouldn't wiggle too much. Let stand for 10 minutes before serving.