Blarney Breakfast Bake

• 1 lb bulk pork sausage
• 1/2 lb sliced fresh mushrooms
• 1 large onion, chopped
• 10 eggs
• 3 cups milk
• 2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 6 cups cubed day-old bread
• 1 cup chopped seeded tomatoes
• 1 cup shredded monterey jack pepper cheese
• 1 cup shredded cheddar cheese

1. In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain.
2. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
3. In a greased 13x9x2 inch baking dish, layer half of the bread cubes, tomatoes, cheeses, and sausage mixture.
4. Repeat layers.
5. Pour egg mixture over the top.
6. Bake, uncovered, at 325* for 50-55 minutes or until a knife inserted near the center comes out clean.
7. Let stand for 10 minutes before serving.

pork sausage, mushrooms, onion, eggs, milk, ground mustard, salt, pepper, bread, tomatoes, shredded monterey jack pepper cheese, cheddar cheese

Taken from www.food.com/recipe/blarney-breakfast-bake-285797 (may not work)