Sunday Brunch

Breakfast Casserole

16 ounces bulk-style pork sausage (We like Jimmy Dean Reduced Fat)

10 large eggs, lightly beaten

3 cups skim milk

2 teaspoons dry mustard

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

6 cups cubed bread (If you use whole wheat, omit the crusts)

2 cups shredded cheddar

1/2 cup sliced mushrooms

1/2 cup chopped onion (sliced scallions work well, too)

Fry sausage over medium-high heat, stirring frequently until no longer pink; drain. In a large mixing bowl combine eggs, milk and seasoning.  Blend well. Spread half the bread in a 9”x13” baking dish. Layer with half the cheese, mushrooms, onion and sausage. Follow with another layer of bread, cheese, mushrooms, onion and sausage. Pour egg mixture evenly over all. Bake uncovered at 350F for one hour, or until eggs are set. Serve with fresh fruit and juice. Makes 12 generous portions.