More Great Recipes: Breakfast | Casserole | Oven

Penny's Montana Breakfast


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 lb. bulk mild breakfast sausage

6 eggs
2 Cups milk
1 tsp. salt
1 tsp. dry mustard
pepper to taste
6 slices bread, broken in small pieces

1 1/2 cups shredded cheese (I like sharp Vermont Cheddar)
1 small can of sliced mushrooms, drained


Brown sausage, drain and cool.


Beat eggs and milk.


Add Salt and mustard and pepper.


Add bread and soak.


Stir in cheese, sausage & mushrooms.


Pour into buttered 9X13 glass baking dish.


Refrigerate overnight (or at least a few hours.)


Remove dish from refrigerator to warm a bit while the oven heats.


Bake at 350 degrees 40 to 45 minutes.


Allow to stand 5 minutes before cutting to serve.


Pairs Well With


Notes

As the title implies, my (favorite) niece, Penny, who lives in Montana passed this recipe on to me. I have made it several times for brunches, and it always gets rave reviews!

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