Sunday Brunch: What Better Way to Say Happy Patrick’s Day By Serving a Blarney Breakfast Bake

Blarney Breakfast Bake


12 servings

1 pound bulk pork sausage
1/2 pound sliced fresh mushrooms
1 large onion, chopped
10 eggs, lightly beaten
3 cups 2% milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Prep Day: In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top. Wrap for freezing and freeze.

Serve Day: Thaw. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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