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Ingredients
US|METRIC
9 SERVINGS
- 1 loaf sourdough bread (sliced into ¾-inch slices)
- 1 lb. breakfast sausage (bulk)
- 2 cups milk
- 3 cups eggs (10-12 eggs)
- 1 tsp. sea salt
- 1/2 tsp. fresh ground black pepper
- 1 tsp. country dijon mustard
- 2 cups mushrooms (cut in half)
- 2 cups cherry tomatoes
- 1/2 cup green onions (sliced)
- 1 1/2 cups shredded cheddar cheese
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Directions
- Let bread dry overnight on baking sheet.
- Cook breakfast sausage in large skillet over medium heat until cooked through, 8-10 minutes. Remove sausage from skillet, reserving drippings. Add the mushrooms to drippings and sauté, 5-6 minutes. Add tomatoes and continue cooking 2 minutes longer. Stir in green onions and cooked sausage. Remove from heat.
- Butter a 9" x 13" casserole dish. Whisk milk, eggs, mustard, salt and pepper in large bowl. Arrange the bread slices in casserole dish and top with the sausage mushroom mixture. Let sit 15 minutes.
NutritionView More
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370Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories370Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat7g35% |
Trans Fat |
Cholesterol370mg123% |
Sodium830mg35% |
Potassium470mg13% |
Protein24g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber2g8% |
Sugars7g |
Vitamin A20% |
Vitamin C10% |
Calcium30% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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