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Penny's Montana Breakfast

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Why I Love This Recipe

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!

Ingredients You'll Need

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.

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