MIO Recipe of the Month: Breakfast Casserole by Kitchen Kimberly
Posted by carson4575 on November 4, 2009
From Timeless Treasures by Kitchen Kimberley
• 6 or 8 slices bread, crusts removed, cubed
• 1 lb. JC Potter Breakfast Sausage (your choice of flavor)
• ½ C onion, chopped
• ½ C Hiland Pepper Jack cheese, shredded
• ½ C Hiland Cheddar cheese, shredded
• 2 ½ C JM Farms Sliced Mushrooms
• ¾ C Hiland Half-and-Half
• 1 ½ C Hiland milk
• 1 t Worcestershire sauce
• 1 t dry mustard
• 5 eggs, slightly beaten (or equivalent Hiland Egg Substitute)
• salt and pepper to taste
Grease a 9 x 13-inch baking dish. Cover the bottom of the baking dish with the cubed bread; set aside.
Cook sausage and onion until done; spread this mixture over the bread in baking dish. Sprinkle the cheese over sausage and onion, distributing evenly. Next, spread the sliced mushrooms over the cheeses.
In a bowl, combine the beaten eggs, cream and milk; stir in seasonings. Pour over the casserole ingredients. Cover and refrigerate overnight. Bake in preheated 350-degree oven for 35 to 40 minutes, or until set. Enjoy!
