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Biscuit Bread Pudding with Sausage and Mushroom Custard

"Start your day with this unique breakfast bread pudding of egg-soaked biscuits baked with sausage, white Cheddar cheese, mushrooms, and parsley."

Ingredients :

• 1 teaspoon butter
• 1 pound Farmland® Original Pork Sausage Roll
• 1 yellow onion, diced
• 2 cups sliced mushrooms
• 6 cooked biscuits, preferably leftover, torn into large pieces
• 1 1/2 cups white Cheddar cheese
• 1/2 cup chopped fresh parsley
• Salt and pepper, to taste
• 6 large eggs
• 1 1/2 cups half-and-half

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

• Preheat oven to 350 degrees F and grease a 9x13-inch baking dish with butter.
• In large saute pan, over medium-high heat, add sausage and cook, stirring often until browned and almost cooked through, about 5 minutes. Remove, leaving 1 tablespoon of fat in pan, and reserve.
• Add onion and mushrooms and cook until browned, about 5 minutes. Remove from pan and allow to cool slightly.
• In large mixing bowl, combine reserved sausage, mushroom/onion mixture, biscuits, Cheddar cheese, and parsley. Toss to combine and season.
• In separate bowl, whisk together eggs and half-and-half. Pour egg mixture over bread mixture and stir to combine.
• Place in baking dish and allow to set for 10 minutes at room temperature to allow biscuit to absorb liquid and soften.
• Place in preheated oven and bake for 20 to 25 minutes, or until golden brown and warmed through.

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