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© Meredith Corporation. All rights reserved. Used with permission.
In a large skillet, heat oil over medium heat. Add mushrooms, pepper and onion; cook over medium heat for 5 minutes or until just tender, stirring frequently.
Lightly grease a 2-quart rectangular baking dish. Arrange half the bread cubes in an even layer in prepared dish. Top with half the sausage, half the mushroom mixture and half the cheese. Repeat layers.
In a medium bowl, whisk together eggs, egg whites, milk and oregano. Slowly pour over the layered mixture in dish. Press down lightly with the back of a large spoon. Cover and refrigerate for 2 hours or up to 24 hours.
Preheat oven to 350°F. Bake casserole, uncovered, about 50 minutes or until nearly set and lightly browned on top (there may still be some liquid egg in the center of the casserole). Let stand 10 minutes before serving (the egg mixture will set upon standing).