Overnight Italian Breakfast - cooking recipe

Ingredients

1 lb bulk Italian pork sausage
1 loaf sourdough bread, cubed (1-lb)
1 (3 ounce) can sliced mushrooms, w/garlic
1/4 cup thinly sliced green onion
10 eggs
3 cups half-and-half
1 teaspoon dry mustard
1/2 teaspoon salt
8 ounces shredded Italian cheese blend (2 cups)

Preparation

Spray 13x9 inch (3 qt.) glass baking dish with non-stick cooking spray.
Cook sausage in large skillet over med.
high heat until no longer pink, stirring freqeuntly.
Drain Place bread cubes in sprayed baking dish.
Sprinkle evenly with cooked sausage, mushrooms and onions.
In a 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 350F.
Uncover; bake 1 hour or until golden brown and knife inserted in center comes out clean.
Let stand 10 minutes before serving.