When it comes to breakfast I am more of a savory kind of gal. Sure, waffles and pancakes are nice, but there is just something about meat, cheese, and eggs that get your morning started right! Plus, it isn’t healthy to start your day off with a huge hit of sugar in your bloodstream. You will feel much more energized eating a dish like this. Enjoy!
This is the perfect casserole to serve on Christmas morning or any other holiday. I like to give my houseguests a wonderful wake-up call and this Fireman’s breakfast bake is the best way to do it.
Ingredients
1 pound bulk pork sausage
2 cups sliced fresh mushrooms
6 cups cubed bread
2 cups (8 ounces) shredded sharp cheddar cheese
1 cup chopped fresh tomatoes
10 eggs, lightly beaten
3 cups milk
2 teaspoons ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain. Place half of the bread cubes in a greased 13-in. x 9-in. x 2-in. baking dish; top with 2 cups sausage mixture and half of the cheese and tomatoes. Repeat layers (starting with bread cubes). In a large bowl, combine the eggs, milk, mustard, salt and pepper; pour over bread mixture.
Bake, uncovered, at 350 degrees for 50-55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before serving.
Notes:
Do not substitute regular mustard for ground mustard, and do not skip ground mustard.
This recipe can easily be cut in half to accommodate a small group.
Because this casserole is very salty and not exactly low-cal, I serve it with a fruit salad (for example, fresh pineapple, orange, grapes, and strawberries).
If you like onions, consider throwing in a finely-chopped regular onion in the first step of this recipe, or adding chopped green onions in the last 5 minutes of the meat cooking process.
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Quick Tip: I like to serve this breakfast casserole with a side of fresh fruit.