Penny's Montana Breakfast
  • 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
  1. Brown sausage, drain and cool.
  2. Beat eggs and milk.
  3. Add Salt and mustard and pepper.
  4. Add bread and soak.
  5. Stir in cheese, sausage & mushrooms.
  6. Pour into buttered 9X13 glass baking dish.
  7. Refrigerate overnight (or at least a few hours.)
  8. Remove dish from refrigerator to warm a bit while the oven heats.
  9. Bake at 350 degrees 40 to 45 minutes.
  10. Allow to stand 5 minutes before cutting to serve.
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!