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 AMUNDSON OCEAN PARK, WA
PREP: 20 MIN. • BAKE: 50 MIN. + STANDING • MAKES: 12 SERVINGS
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
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.