Go Back
Print

Ingredients

  • 4-5 cups French bread, cubed
  • 2 cups Cheddar cheese, shredded
  • 12 eggs, lightly beaten
  • 4 cups dairy milk
  • 1 t. dry mustard
  • 1 t. minced onion
  • 8-10 slices bacon, cooked and crumbled
  • 1 cup cooked, crumbled sausage
  • 1/2 cup fresh mushrooms, sliced or diced
  • 1/2 cup tomatoes, chopped I use cherry tomatoes and slice in half
  • freshly ground black pepper

Instructions

  1. Spray a 9 x 13-inch baking dish with cooking spray.

  2. Evenly scatter bread cubes across baking dish; sprinkle cheese over bread cubes.

  3. In a mixing bowl, whisk together eggs, milk and mustard; pour evenly over the cheese and bread.

  4. Sprinkle minced onion and freshly ground pepper over mixture.

  5. Evenly sprinkle bacon and sausage crumbles over the casserole; gently push into the egg mixture.

  6. Next, even sprinkle mushroom and tomatoes over top; again, gently push into the egg mixture.

  7. Cover casserole dish and refrigerate overnight or 6-8 hours.

  8. To prepare: Place cold dish in oven, then turn oven to 325 degrees. This allows the dish to warm up with the oven and avoid breakage. Bake casserole 45-50 minutes, until "set" in center. Cover with foil after about 15-20 minutes of baking, so as to prevent casserole top from browning too quickly.