Sausage Breakfast Casserole

Ingredients

• 1 pound Italian pork sausage
• 10 large eggs, beaten
• 4 cups whole milk
• 1 teaspoon dry mustard
• 1/4 teaspoon onion powder
• 1 teaspoon kosher salt
• Fresh ground pepper to taste
• 5 cups cubed day old bread, cut into 3/4-inch to 1 inch-wide cubes
• 2 cups shredded sharp cheddar cheese
• 1/2 cup sliced mushrooms, optional
• 1/2 cup peeled, cored, chopped tomatoes, optional

Directions

1. Warm a skillet over medium heat. Add the sausage in pieces and cook it, in batches if your pan is crowded, until it is done on every side. As it cooks, use your spoon to turn the bigger pieces into smaller crumbles so they scatter nicely through the casserole.
2. Once the sausage is lightly browned, transfer it to a plate lined with paper towels so the extra fat can drain off. In a large bowl, whisk the eggs with the milk, dry mustard, onion powder, salt, and pepper.
3. Set the bread cubes in a well-buttered 9x13 inch baking pan. Add the cheese over the top, then the chopped tomatoes and mushrooms, if you are using them. Spoon the browned sausage over everything as evenly as you can, then pour the egg and milk mixture across the bread and cheese.
4. If you are preparing it ahead, cover the pan and refrigerate it until you are ready to bake and serve, up to overnight.
5. If you are baking it right away, leave the casserole alone for 10 minutes before it goes into the oven, so the bread can drink in the egg and milk mixture.
6. When it is time to bake, heat the oven to 325 degrees F. Bake the casserole uncovered for about 1 hour. If the top is browning faster than you want, loosely cover it with foil.
7. Let the casserole rest for about 10 minutes before you serve it. Leftovers will keep in the refrigerator for about 1 week.