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Breakfast Casserole

Breakfast Casserole

1 lb sausage, cooked, crumbled and drained
10 large eggs, lightly beaten
3 cups milk
2 teaspoons Yellow Mustard Seed Powder
2 cups cheddar cheese, shredded
6 cups bread, cubed
1 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper Medium Grind
1/2 cup mushrooms, sliced
1/2 cup green onions, sliced
1 tomato, chopped

Directions:
1. Preheat oven to 350°
2. Combine eggs, milk, mustard and salt in a large bowl.
3. Evenly layer half the bread in a buttered 9”x13” baking pan.
4. Sprinkle with half the sausage, half the cheese and half of the peppers, mushrooms, green onions and tomato.
5. Repeat layering using the remaining ingredients.
6. Pour egg mixture evenly over casserole.
7. Bake uncovered for 55-60 minutes or until eggs are set. Cover with foil if top browns to quickly.

Note: This casserole can be made the day before and refrigerated before baking.

Serves: 8


Yellow Mustard Seed Powder	Sea Salt	Ground Black Pepper Medium Grind