- 4 slices white bread
- Butter, for greasing
- 1 pound mixed mild and medium sausage, such as Salt Lick sausage
- 2 cups half-and-half
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- Pinch of pepper
- Dash hot sauce
- 6 beaten eggs
- 8 ounces fresh mushrooms, sliced, optional
- 1 1/2 cups thinly sliced, cooked unpeeled red potatoes
- 1 cup grated Cheddar
- 1 cup grated Monterey Jack cheese
Cube the bread and place it in a lightly greased 8-by-11-by-2 inch casserole.
Fry the sausage until it is almost browned completely and drain on some paper towels. Mix the half-and-half, dry mustard, salt, pepper, hot sauce and eggs together. Layer the sausage over the bread and top with a generous layer of potatoes. If you are using mushrooms, layer them in before the potatoes. Sprinkle the cheeses on the top. Pour the beaten egg mixture over the casserole. Cover and refrigerate 1 hour to overnight.
Preheat the oven to 350 degrees F.
Bake the casserole until it is set and does not jiggle in the middle, 30 minutes.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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