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Blarney Breakfast Bake Recipe

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I got this recipe from my mom, and I used it when I served an Irish brunch to my neighbors for St. Patrick's Day. —Kerry Barnett-Amundson, Ocean Park, Washington

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Blarney Breakfast Bake Recipe

Prep: 20 min. Bake: 50 min. + standing

Yield: 12 Servings

20 50 70

Ingredients

1 pound bulk pork sausage
1/2 pound sliced fresh mushrooms
1 large onion, chopped
10 eggs, lightly beaten
3 cups 2% milk
2 teaspoons ground mustard
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup (4 ounces) shredded pepper Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
Bake, uncovered, at 325° 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 Blarney Breakfast Bake in Taste of Home February/March 2008, p13

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviews for Blarney Breakfast Bake (3)

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Reviewed on Jun. 13, 2011 by scrapo

Good! I used wheat bread for the bread cubes. The pepper jack cheese made it somewhat spicy, my 1 year old would only have a few bites. My DH & I loved it though. I think for kids though I would just omit the pepper jack and double the cheddar.

Reviewed on Jan. 15, 2010 by mamerch

Even my 3 yr old loved it, but picked out the onions. Plan to make this every St. Pat's day. Yum!