Mushroom Breakfast Casserole December 13, 2015 12:22
2 tablespoons olive oil
1 medium onion, chopped
16 ounces sliced mushrooms
8 slices Sage & Walnut Pain Au Levain
1 cup heavy cream
1 cup of milk
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
½ teaspoon thyme
3 cups of shredded cheese (cheddar, Swiss, Monterey Jack, Gruyere)
Preheat the oven to 350 degrees.
Add the oil to a medium skillet and sauté the onion for 5 minutes until soft. Stir in the mushrooms and cook for an additional 5 minutes. Season with salt and pepper.
Spray a 9×13 casserole dish with non-stick cooking spray. Spread the bread in an even layer in the dish followed by the mushrooms and onions.
In a large bowl, whisk the eggs, cream milk, mustard, salt, pepper, and thyme. Mix in the cheese.
Pour the egg mixture over the bread and mushrooms.
Bake the casserole for 40-50 minutes until nice and golden brown. The center of the casserole should not be jiggly.