Sausage & Mushroom Egg Bake

Prep Time: 30 minutes
Bake Time: 70 minutes
Amount: 10-12 servings

Assemble the night before and bake in the morning. Serve with fresh fruit and Shop 'n Save® refrigerated cinnamon rolls.

10 Shop 'n Save® large eggs
2 cups Shop 'n Save® 2% milk
1 (10.5 ounce) can Shop 'n Save® cream of mushroom soup
2 tablespoons Shop 'n Save® spicy brown mustard
1/2 teaspoon Shop 'n Save® black pepper, divided
1 (10 ounce) package breakfast sausage links, sliced
1 tablespoon Shop 'n Save® butter
1 (8 ounce) package sliced mushrooms
1 (7.25 ounce) jar roasted red peppers, chopped
10 cups French bread cubes (2-inch), including crusts
1 (12 ounce) package Shop 'n Save® shredded mild Cheddar cheese
- Shop 'n Save® vegetable cooking spray

In medium bowl, combine eggs, milk, soup, mustard and 1/4 teaspoon black pepper; whisk until well blended. Set aside. In medium skillet, brown sausage slices over medium heat until cooked through (about 8-10 minutes). Drain on homelife™ paper towels. Remove grease and wipe out skillet. Add butter to skillet and sauté mushrooms and remaining 1/4 teaspoon black pepper over medium-high heat until tender and liquid has evaporated; cool slightly. In large bowl, combine sausage, mushrooms, red peppers, bread cubes and cheese. Pour egg mixture over bread mixture. Mix together until well blended. Spray 9x13-inch baking dish with Shop 'n Save® no stick cooking spray. Pour egg and bread mixture into dish. Refrigerate, covered, several hours or overnight. Bake in a preheated 350°F oven, uncovered, until knife inserted in center of dish comes out clean (about 60-70 minutes). Remove from oven and allow to set for 10 minutes before serving.