Penny's Montana Breakfast
Why I Love This Recipe
As the title implies, my (favorite) niece, Penny, who lives in Montana passed this recipe on to me. I have made it several times for brunches, and it always gets rave reviews!
Ingredients You'll Need
1 lb. bulk mild breakfast sausage
6 eggs
2 Cups milk
1 tsp. salt
1 tsp. dry mustard
pepper to taste
6 slices bread, broken in small pieces
1 1/2 cups shredded cheese (I like sharp Vermont Cheddar)
1 small can of sliced mushrooms, drained
Directions
Brown sausage, drain and cool.
Beat eggs and milk.
Add Salt and mustard and pepper.
Add bread and soak.
Stir in cheese, sausage & mushrooms.
Pour into buttered 9X13 glass baking dish.
Refrigerate overnight (or at least a few hours.)
Remove dish from refrigerator to warm a bit while the oven heats.
Bake at 350 degrees 40 to 45 minutes.
Allow to stand 5 minutes before cutting to serve.