A vintage handwritten recipe for a Breakfast Bake Casserole made with sliced bread, butter, sweet Italian sausage, onions, mushrooms, cheddar cheese, eggs, milk, parsley, mustard, and nutmeg.
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- 6-8 slices bread enough to cover 9x13 pan
- butter or margarine
- 1 1/2 pounds SWEET Italian sausage cut up (I slice it thin)
- 2 cups onions thinly sliced
- 2 cups mushrooms thinly sliced
- 1 pound sharp cheddar cheese, grated
- 5 eggs, beaten
- 2 1/2 cups milk
- 2 tbsp chopped parsley
- 3 tbsp Dijon mustard
- 1 tsp grated nutmeg
Butter bread slices and arrange in bottom of a 9x13 pan.
Saute sausage and onions until meat is cooked.
Add mushrooms and cook 3 to 4 minutes more.
Drain off excess fat and spoon mixture over bread.
Top with grated cheese.
Combine eggs, milk, mustard, nutmeg, and parsley; pour over cheese.
Cover and refigerate overnight (or up to 24 hours).
Let stand at room temperature for 30 minutes and then;
bake at 350 degrees for 1 hour. Let stand for five minutes before serving.
Cut into squares to serve.
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Course Breakfast
Cuisine American
Keyword Breakfast, Breakfast Casserole, Casserole
Recipe from Joy Schmidt 5/27/1997.