Temps de cuisson: 30 minutes Portions: 8
lb Italian Sausage
1 dozen Eggs
1 cup cream
1 tablespoons Coleman's Mustard
1 tablespoons Cumin
1 teaspoon salt
3 cups Mozzarella Cheese
2 cup Portabella Mushrooms
1/2 cup Roasted Red Pepper
1 bunch Spring Onions
4 diced French Bread
1 teaspoon pepper
3 whole Roma Tomatoes
Cook sausage until brown, cool and crumble. eliminate any extra grease.
Spray 9 x 13 inch pan with Pam.
Cut the French Bread into cubes to cover the bottom of the pan.
Sprinkle the crumbled sausage, shredded cheese, mushrooms, red peppers, tomotoes, and onions on top of the bread.
Put eggs and cream into a bowl. Add mustard and cumin. Mix thoroughly.
Pour the egg mixture over the top of the sausage mixture. Cover with plastic wrap and refrigerate overnight or at least 4 hours.
Preheat oven to 380 degrees (depending on altitude). Bake for 55 minutes. Test to see if the middle is not soupy. If it is, continue baking for another 10 minutes or until it is not soupy.
Let it stand for 15 minutes before cutting and serving.