- 4-6 slices sourdough bread
- 2 cups cheddar cheese, shredded
- 2 lb. bulk breakfast sausage
- 1/4-1/2 tsp. red pepper flakes
- 1 tsp. dry mustard
- 8 eggs
- 2 ¼ cups milk
- 4 green onions, diced
- 1 can of cream of mushroom soup
- ¼ lb. fresh mushrooms ( I us a little more)
- 1/3 cup milk
- Cherry tomatoes, halved (optional)
Grease bottom of a 9×13 baking pan.
Cover the bottom of the pan with sourdough bread slices.
Use just enough to cover the bottom. Sprinkle cheddar cheese over the bread. Brown the sausage with the red pepper flakes, drain, and let cool slightly. Sausage should be well crumbled. Place on top of cheese. In a large bowl, mix eggs, dry mustard, 2 ¼ cups milk, and onions. Pour this over bread, cheese and sausage.
Cover and refrigerate overnight.
Preheat oven to 350 degrees. Mix cream of mushroom soup with 1/3 cup milk and the mushrooms, and pour over casserole. Sprinkle with more cheese and bake uncovered for 1 hour. Let stand 5-10 minutes. Garnish with tomatoes. Cut into squares and serve.
Amount Per Serving:Calories: 6110 Total Fat: 400g Saturated Fat: 148g Trans Fat: 3g Unsaturated Fat: 220g Cholesterol: 2542mg Sodium: 14190mg Carbohydrates: 287g Fiber: 15g Sugar: 36g Protein: 342g