This one is a winner. The casserole is delicious, but it's even better with the gravy over the top. We make this for all the brunch gatherings we go to these days. It does need to sit overnight before baking. (Or, if you wanted to make it for dinner, just prepare it in the morning.)
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1-2 lbs sausage cooked and crumbled
1 lb shredded cheese, cheddar or what ever you have
3/4 of a loaf of white bread, cubed
12 eggs
3 cups milk
1tsp dry mustard
1Tbsp Italian Seasoning
Pepper
Smoked Paprika
2 cups sliced mushrooms
2 Tbsp butter, divided
1Tbsp flour
2 cups half and half
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Grease a 9x13 baking pan.
Mix the sausage, cheese, and bread together in the pan.
Whisk together the eggs, milk, mustard, seasoning, pepper, and a little smoked paprika and pour it over the bread mixture.
Cover with tin foil or saran wrap and refrigerate overnight.
In the morning, bake at 350 degrees for 1 hour.
While the casserole is baking, prepare the gravy:
Sauté mushrooms in 1Tbsp butter, then melt the remaining butter and add the flour. Stir until well combined.
Whisk in the half and half and cook on med-low until it thickens.
Serve the sauce in a gravy boat and pour over individual servings.
