Sunday Breakfast

Easy to make Easy to bake

Time

prep 1:15       total 2:00

Yield

4 servings

Ingredients

Ingredients

16 slices (1) diced Pepperidge Farm Original White Bread or
other dense bread crusts removed
2 cups shredded (Mexican cheese mix w/no spices) Cheddar, American or
any combination thereof)
2 lbs. cooked drained and crumbled breakfast meat (bacon, ham, sausage or
any combination thereof)
4 oz. unsalted butter
1 cup Green, yellow or
white onion sliced or
diced finely
8 oz. sliced wild or
domestic mushrooms
2 cups Half and Half or
1 cup cream + 1 cup milk
6 eggs
2 t Dijon mustard to taste
Salt and pepper to taste
1/2 cup bell pepper or
4 cups per center layers) optional

Instructions

Preheat oven to 350 degrees Fahrenheit
Sauté onion and mushrooms in 4 oz unsalted butter, set aside
Spray a 7” x 11” glass heat proof pan with cooking spray or grease with butter
Place 1/3 of the bread crumbs on the bottom of the pan
Sprinkle ½ breakfast meat overall
Sprinkle 1/3 cheese overall
Sprinkle ½ of onion mushroom mixture
Salt and Pepper to taste each layer
Repeat bread, meat, cheese onion mushroom layer
Top with remaining bread meat then cheese
Whisk the egg, dairy and mustard together
Pour overall
Cover with non reactive foil and refrigerate overnight
Bake covered with foil for 45 min remove foil and bake until golden brown
A knife inserted in the center will come out with melted cheese but no wet egg.

Author's Comments

I first made this in a hurry before church one Easter, so it can be made the same day as the prep. I serve this in approximately 2 x 3 inch squares (about 9.) Served with a frozen fruit cupand biscuits it will feed a family of four to six.

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