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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!


  • 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.

Categories: Breakfast  Casserole  Oven 
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