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Blarney Breakfast Bake Recipe
Blarney Breakfast Bake Recipe photo by Taste of Home
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Blarney Breakfast Bake Recipe

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5 12 15
Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 50 min. + standing
MAKES: 12 servings

Ingredients

  • 1 pound bulk pork sausage
  • 1/2 pound sliced fresh mushrooms
  • 1 large onion, chopped
  • 10 large 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

Nutritional Facts

1 piece: 304 calories, 20g fat (9g saturated fat), 216mg cholesterol, 669mg sodium, 16g carbohydrate (6g sugars, 1g fiber), 17g protein

Directions

  1. Preheat oven to 325°. In a large skillet, cook 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.
  2. In a greased 13x9-in. baking dish, layer half the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
  3. Bake, uncovered, 50-55 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Blarney Breakfast Bake in Taste of Home February/March 2008, p13


Reviews for Blarney Breakfast Bake

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
heatskitchen
Reviewed Aug. 25, 2015

"This was fantastic and awesome! Here is my blog post on it: http://heatskitchen.com/2015/08/25/blarney-breakfast-bake/"

MY REVIEW
sstetzel
Reviewed Jul. 17, 2015

"Hi Kobmob,

Because this recipe uses day old bread, preparing it the night before should be fine. Just be sure to cover it tightly.
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
kobmob
Reviewed Jul. 16, 2015

"Can this be made the night before and cooked in the morning?"

MY REVIEW
Angel182009
Reviewed Jun. 10, 2015

"This was delicious and very moist and fluffy! I changed the bake time to an hour and five minutes at 375?."

MY REVIEW
jgbex1
Reviewed Apr. 22, 2014

"It was good. Next time I would add peppers too."

MY REVIEW
dihiggins
Reviewed Apr. 2, 2013

"Blarney breakfast was a dream to make and so delicious!

Diane Higgins
Tampa, FL"

MY REVIEW
Dkaf12
Reviewed Mar. 18, 2013

"Substituted ground turkey for the pork."

MY REVIEW
Scourge
Reviewed Mar. 14, 2013

"I haven't tried the recipe, but I wonder about substituting turkey links instead of pork sausage and using am egg substitute. I wonder if in future recipes where healthy substitures can be used, you would would show that, too. Thanks"

MY REVIEW
Undertoadphoto
Reviewed Jul. 8, 2012

"Great recipe! I used some brioche for the bread cubes...awesome! Thank you, Taste of Home!"

MY REVIEW
scrapo
Reviewed Jun. 13, 2011

"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."

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