Overnight Breakfast Casserole

Ingredients:

• 12 slices Aunt Millie's Hearth 12 Grain Bread
• 2 Tbsp. butter
• 1/2 lb. button mushrooms, sliced
• 2 cups yellow onions, thinly sliced
• 1 1/2 lb. mild sausage, cooked and crumbled, or ham pieces
• 1 lb. grated cheddar cheese
• 5 eggs
• 2 1/2 cups milk
• 1 Tbsp. dry mustard
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. chopped fresh parsley (optional)
• 1/2 chopped medium tomato (optional)

Yield: 10 servings

Directions:

1. Melt butter in skillet over medium heat.
2. Add mushrooms and onions and cook until brown and tender, about 5-10 minutes. Season vegetables lightly with salt and pepper. Set aside to cool.
3. Cut crusts from bread so 6 pieces lay flat in one layer in a greased 9" x 13" casserole dish.
4. Lay 6 slices in one layer on bottom of pan.
5. Top with half of the mushroom and onion mixture, sausage or ham, and cheese.
6. Repeat layers of bread, vegetables and meat, and finish with the remaining cheese.
7. Mix together the eggs, milk, dry mustard, salt and pepper in a medium bowl.
8. Pour over casserole.
9. Cover and refrigerate overnight.
10. Bake uncovered at 350 degrees for about 60 minutes. Be sure to let the casserole set before removing from pan.
11. Sprinkle with parsley and tomato and serve.