BLARNEY BREAKFAST BAKE

Blarney Breakfast Bake image

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

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 12

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Ingredients

1 pound bulk pork sausage
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 shredded pepper Jack cheese
1 cup shredded cheddar cheese

Steps:

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. , 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. , Bake, uncovered, 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts : Calories 304 calories, Fat 20g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 669mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 1g fiber), Protein 17g protein.