The Nation's Health

Sage, Mushroom, Sausage (Odds and Ends) Breakfast Casserole

I was fortunate to have some time this weekend to do a little baking and cooking. We had a one gallon bag fill of drying garlic toast - so the only natural solution was to make croutons or a breakfast casserole. Good bread is one of my weaknesses (which is why I mostly make my own) which also includes bread pudding and the savory breakfast bakes.

What you'll need (or how I made mine):

~5 cups cubed garlic bread/toast
1 green pepper diced
1 cup cooked mushrooms
2 garlic and cheese chicken sausages
8 eggs
2 T minced fresh sage
2 cups milk
1 cup shredded cheese
salt and pepper to taste

Put cubed bread into a large bowl. In a pan, cook 2 cups fresh white mushrooms until they shrink to half their size and most of the liquid has evaporated. Meanwhile, chop the green pepper and chicken sausage into bite sized pieces. Add the mushrooms, sausage, and green peppers along with half of the cheese to the bread and toss together.

In a separate bowl beat the eggs and milk together, then add in the rest of the cheese and spices. Pour the egg liquid into the bread mixture and gently fold together. Then pour mixture into a prepared 7 x 11 in baking dish and let sit in the refrigerator for at least 2 hours or overnight.

Bake at 350 degrees for 50-60 minutes or until egg mixture has set in the middle.
Let sit 10 minutes before cutting.