Melt butter in medium skillet over med-high heat until it foams. Add shallots and saute 3 minutes or until translucent. Add mushrooms and cook 5-7 minutes or until they have released their liquid and are tender and dry. Add cream, turn heat to high, reduce liquid by half. Remove the sauce from the heat. Lightly mist a 2 qt baking dish with vegetable oil spray. Spread an even layer of cubed bread stuffing in the bottom of the pan. Combine the cheeses and spread 1 c over the bread layer. Add a layer of crumbled sausage and then a layer of creamed mushrooms. Beat the eggs, milk, mustard, salt and pepper in a medium mixing bowl and pour the custard over the layers. Top with the remaining cheese. Cover with plastic wrap and refrigerate overnight. Oven to 300 degree. Bake uncovered for 1 hour. If the custard hasn't completley set, bake an additional 10-20 minutes.
Originally Submitted
11/1/2012
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