Categories: Breakfast

Ingredients

• 11/2 pounds skinless sausage links or breakfast sausage patties
• 8 slices white bread (white, sourdough, French, country, etc.)
• 3/4 pound grated cheddar cheese (approx. 3 cups, the sharper the cheddar, the better)
• 1/2 cup chopped onion
• 1/4 cup finely chopped green peppers
• 6 Eggs
• 1/2 teaspoon of salt
• 11/2 cups milk
• 1/2 cup half-and-half, or cream
• 1 Tablespoon prepared mustard (I used stone ground)
• 1 can (103/4 ounces) condensed cream of mushroom soup, undiluted
• 1/4 cup sherry or dry white wine or another 1/4 cup milk
• 1 can (5 ounces) sliced mushrooms, drained

Directions

1. Do not preheat the oven—this breakfast dish needs to be refrigerated before it can be baked.

2. Spray the inside of a 2-quart casserole dish with Pam or other nonstick cooking spray. A 9-inch by 13-inch cake pan will also work well for this recipe.

3. Cut the sausage links into thirds and sauté them until they are lightly browned over medium heat on the stovetop. If you used patties instead of links, cut each one into four parts and sauté them until they’re lightly browned.

4. While your sausage is browning, cut the crusts from the slices of bread.

5. Cut the remaining bread into one-inch cubes. Toss them into the bottom of your casserole or cake pan.

6. Drain the fat from your sausage. Put the drained sausage on top of the bread cubes in the casserole.

7. Sprinkle the grated cheese over the top of the sausage.

8. Sprinkle the copped onions over the cheese.

9. Sprinkle the chopped green peppers on top of the onions Or, if you like things spicy, substitute ¼ cup chopped jalapeños.

10. Whisk the eggs with the salt, milk, half-and-half or cream, and prepared mustard in a bowl by hand, or beat them with an electric mixer.

11. Pour the egg mixture over the top of the casserole, cover it tightly with plastic wrap and refrigerate it overnight

12. The Next Morning, 2 hours before you want to serve breakfast:

13. Preheat the oven to 350°F, rack in the middle position.

14. Take the casserole from the refrigerator and remove the plastic wrap. Place it on a baking sheet with sides, if you have it. A jellyroll pan will work beautifully.

15. Mix the condensed cream of mushroom soup, the sherry (or equivalent), and the drained, sliced mushrooms in a mixing bowl.

16. Pour the mushroom mixture over the top of the casserole.

17. Bake the casserole for 1½ hours at 350°F.

18. Remove the casserole from the oven and let it stand for 10 minutes to set up before serving.

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