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Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a large skillet, cook sausage and mushrooms until sausage is cooked. Drain off fat. Stir roasted pepper into the mixture in the pan; set aside.
Place half of the bread cubes in the prepared baking dish. Top with half of the sausage mixture and half of the cheese. Repeat layers with remaining bread cubes, sausage mixture and cheese.
In a large bowl, whisk eggs. Whisk in milk, mustard, salt and cayenne. Carefully pour the egg mixture evenly over the bread mixture. Using the back of a spoon, gently press down on the layers. Cover and refrigerate for at least 2 hours or up to 24 hours.
Bake, uncovered, in a 325°F oven for 50 to 60 minutes or until puffed, golden and set. Let stand for 10 minutes before serving.