Italian beakfast at its best. Filling and easy to make ahead.
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13-in. x 9-in. baking dish. Layer with mushrooms, onions and sausage.
In a large bowl, whisk the eggs, cream, mustard and salt. Pour over top; sprinkle with cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350? for 60-65 minutes or until a knife inserted near the center comes out clean. (Cover loosely with foil if top browns too quickly.) Let stand for 10 minutes before serving. Yield: 12 servings.
Substitue milk for cream and red onions for green onions if you like.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 181 (62%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 86mg||26 %|
|Sodium 462.2mg||16 %|
|Potassium 266.6mg||7 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 16.2g|
|Protein 11.5g||16 %|
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Calories per serving: 294
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