Brunch Casserole #2
| Yield: | 4 Servings |
| Categories: | Casseroles |
| 1 | c | Milk |
| 6 | sl | Home-made type bread; crusts removed and cut into 1/2 inch cubes |
| 1 | pn | Cayenne pepper |
| 1/2 | lb | Monterey jack cheese; grated |
| 1/3 | lb | Fresh mushrooms sauteed |
| 4 | lg | Eggs; lightly beaten |
| 1/2 | ts | Salt |
| 2 | tb | Unsalted butter; melted and cooled |
| 1 | ts | Dijon mustard |
| 1/2 | ts | Worcestershire sauce |
| 1/2 | lb | Bulk pork sausage |
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