Blarney Breakfast Bake

Photo of Blarney Breakfast Bake
Prep Time
20 mins
Cook Time
50 mins
Yield
12 servings
Recipe by:

Great for St. Patrick's Day brunch!

Make This Recipe

Ingredients

  • 1 lb bulk pork sausage
  • 1/2 lb sliced fresh mushrooms
  • 1 large onion, chopped
  • 10 Eggland's Best Eggs, large, lightly beaten
  • 3 cups 2% milk
  • 2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 cups day-old bread, cubed
  • 1 cup seeded tomatoes, chopped
  • 1 cup pepper jack cheese, shredded
  • 1 cup cheddar cheese, shredded
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Preparation

  1. In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
  2. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.
  3. Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 Serving
Calories 641
Fat 30g
Saturated Fat 14g
Cholesterol 196mg
Sodium 1269mg
Carbohydrates 65g
Dietary Fiber 3g
Protein 26g