NEXT RECIPE >

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

Blarney Breakfast Bake Recipe

Read Reviews
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 Jones Dairy Farm All Natural Pork Sausage Roll
  • 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)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
heatskitchen User ID: 8366358 231743
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 User ID: 158954 229689
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 User ID: 8451145 229638
Reviewed Jul. 16, 2015

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

MY REVIEW
Angel182009 User ID: 6228642 227736
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 User ID: 5795516 99963
Reviewed Apr. 22, 2014

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

MY REVIEW
dihiggins User ID: 4211406 85241
Reviewed Apr. 2, 2013

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

Diane Higgins
Tampa, FL"

MY REVIEW
Dkaf12 User ID: 6932290 102595
Reviewed Mar. 18, 2013

"Substituted ground turkey for the pork."

MY REVIEW
Scourge User ID: 3899968 111482
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 User ID: 6530885 171847
Reviewed Jul. 8, 2012

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

MY REVIEW
scrapo User ID: 2908723 157575
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."

Loading Image