Ingredients

1

lb. bulk Italian pork sausage

1

(1-lb.) loaf sourdough bread, cubed

1

(3-oz.) can Sliced Mushrooms with Garlic, undrained

1/4

cup thinly sliced green onions

10

eggs

3

cups half-and-half

1

teaspoon dry mustard

1/2

teaspoon salt

8

oz. (2 cups) shredded Italian cheese blend

Preparation

Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook sausage in large skillet over medium-high heat until no longer pink, stirring frequently. Drain.

Place bread cubes in sprayed baking dish. Sprinkle evenly with cooked sausage, mushrooms and onions.

In large bowl, combine eggs, half-and-half, dry mustard and salt; beat lightly. Slowly pour egg mixture evenly over mixture in baking dish; press down lightly. Sprinkle with cheese. Cover tightly; refrigerate at least 8 hours or overnight.

Heat oven to 350°F. Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving.