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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

  • 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.
  • 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.
  • 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.

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Blarney Breakfast Bake (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.