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Blarney Breakfast Bake

Blarney Breakfast Bake
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
12 ServingsPrep: 20 min. Bake: 50 min. + standing

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.
© Taste of Home 2013

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Blarney Breakfast Bake (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013