Sausage-Mushroom Breakfast Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups milk
- 1 pound bulk pork sausage
- 2 cups sliced fresh mushrooms
- 2 teaspoons ground mustard
- 6 cups cubed bread
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 1 cup chopped fresh tomatoes
- 10 eggs, lightly beaten
- Carbohydrate 3.23209504856855 g
- Cholesterol 33.2155422050721 mg
- Fat 12.1150540834463 g
- Fiber 0.173662525931701 g
- Protein 8.08737395578764 g
- Saturated Fat 4.45402124912157 g
- Serving Size 1 1 serving (110g)
- Sodium 265.022862302805 mg
- Sugar 3.05843252263685 g
- Trans Fat 1.14528734570157 g
- Calories 155 calories
Directions In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13-in. x 9-in. baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers. In a large bowl, whisk the eggs, milk, mustard, salt and pepper; pour over bread mixture. Bake, uncovered, at 350degrees for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 12 servings. Originally published as Sausage-Mushroom Breakfast Bake in Taste of Home April/May 2006 Nutritional Facts 1 serving (1 piece) equals 307 calories, 20 g fat (9 g saturated fat), 219 mg cholesterol, 549 mg sodium, 14 g carbohydrate, 1 g fiber, 17 g protein. Print Add to Recipe Box Email a Friend
