Thoughts prior to cooking:
This recipe is from Key Lime Pie Murder (Hannah Swensen Mystery #9). When I first read this recipe it sounded really tasty, except for one thing: the cream of mushroom topping. Now not being from the Midwest, I can’t stand my meals being too hearty. So I made a few adjustments…
- Non-stick cooking spray or butter
- 1.5 lbs of skinless sausage links
- 8 Slices of bread (Any kind)
- 2 Cups of shredded cheddar cheese
- 1/2 Cup chopped onion
- 1/4 Cup of finely chopped green bell pepper
- 6 Eggs
- 1/2 Teaspoon of salt
- 1.5 Cups of milk
- 1/2 Cup of half-and-half, or cream
- 1 Tablespoon of mustard
- Sliced mushrooms
- Spray the inside of a 9 x 13 pan with non-stick cooking spray or rub with butter.
- Cut the crusts from the bread and throw away. Take the rest of the bread and cut it into one inch cubes. Toss them into the 9×13 pan.
- Cut the sausage links into fourths and sauté them until they are lightly browned.
- Drain the fat from your sausage. Put the sausage on top of the bread cubes.
- Sprinkle the grated cheese on the sausage, then the chopped onion, and finally the green bell peppers.
- Whisk the eggs with the salt, milk, half-and-half, and mustard. Pour the mixture over the top of the casserole. Cover with plastic wrap and place in the refrigerator overnight.
- Next Morning: This takes about an hour to a hour and a half to cook.
- Preheat the oven to 350° F.
- Take the casserole out of the fridge and remove the plastic wrap.
- Lay the sliced mushrooms over the top and place it in the oven.
- When egg is cooked, remove from the oven and enjoy!
Thoughts after cooking:
It didn’t photograph well, but trust me this thing is absolutely delicious.
It had everything you could want in a breakfast food.
It smelled and tasted good that we practically devoured the whole thing. I know I will make it again.
For more Hannah Swensen recipes, go to Chocolate Covered Cherry Delights
For more breakfast recipes, go to Brioche French Toast
For more recipes, go to Lemon Bars