COMPANY BREAKFAST CASSEROLE

 

 Weekends are always busy! Grocery shopping, laundry, sporting events for the children and grandchildren, gardening chores, a trip to the car wash, cleaning the house from every nook and cranny....the list sometimes seems endless. We adore Sunday mornings when life begins to slow down a bit, before the busy work week begins. I adore serving a delicious and beautiful breakfast on weekend mornings! Make this one today, refrigerate overnight and voila', you will have more time to relax tomorrow morning!

 

COMPANY BREAKFAST CASSEROLE

4 slices hearty white bread
 cooking spray
1 pound sage sausage
2 cups half-and-half
1 teaspoon dry mustard
1/2 teaspoon salt
Pinch of pepper
Dash hot sauce
6 beaten eggs
8 ounces fresh mushrooms, sliced
1 1/2 cups thinly sliced, cooked unpeeled red potatoes
1 cup grated Cheddar
1 cup grated Monterey Jack cheese

 

Cube the bread and place it in a lightly greased 8" x 11" x 2 " casserole. Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour or overnight.Preheat the oven to 350 degrees F. Bake the casserole for 30-40 minutes!