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Breakfast Bake

Breakfast Bake
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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Ingredients

  • 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

Method

  • 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.

Kitchen Helper 2

9x13 Casserole
Heavy Skillet
Retro Mixing Bowls
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Keyword Breakfast, Breakfast Casserole, Casserole

Notes

Recipe from Joy Schmidt 5/27/1997.