8 cups day-old French bread, cubed**
2 teaspoons canola oil
1/2 cup chopped onion
2 cloves garlic, finely chopped
2 cups broccoli florets
1-pound venison breakfast sausage
1 1/2 teaspoons seasoned salt
1 cup shredded Colby-jack cheese
4 ounces can of mushrooms, drained
1/2 cup shredded Colby-jack cheese
Place cubed bread into greased 9×13 pan.
Sauté onion in canola oil.
When onion is soft add garlic and sauté until garlic is golden brown.
Layer onion and garlic over bread.
Layer broccoli over bread.
Cook venison in skillet, breaking apart with a spoon and crumbling it as it cooks.
After venison is cooked through layer it over the bread.
Beat the eggs together with the seasoned salt.
Pour over the bread mixture.
Layer 1 cup of the shredded cheese over the bread mixture.
Layer the mushrooms over the bread mixture.***
Using the back of a spoon, mash all the topping ingredients down into the egg.
Put into the fridge to soak (anywhere between one and eight hours).
Bake at 350° for 50 minutes.
Top breakfast bake with the remaining ½ cup shredded cheese.
Turn oven off and return breakfast bake to oven for 5 minutes, or long enough to melt the cheese on top.
**If you do not have day old bread simply put the cubed bread in a warm oven until dry, about 15 minutes.
***I layer the mushrooms on top so I can contain them to 1/2 the pan for the mushrooms haters in my family. You can certainly layer the mushrooms in the middle before or after the egg if you would like them to be more incorporated.
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