- Servings: 12
|6||Onion Bagels, cubed|
|8 slices||Bread, cubed (more if needed to fill pan to about ¾ full|
|1½ cups||Shredded Co-jack Cheese, divided|
|1 pkg||Little Sizzlers -- Browned & Cut Into Small Pieces, or use ham|
|1 cup||Fresh Portobello Mushrooms, sliced, or one small can mushroom pieces|
|¾ tsp||Dry Mustard|
|¼ cup||Chunky Salsa|
|1 tsp||Chipotle Peppers In Adobo Sauce, pureed or mashed|
|1||(15 Ounce) Can Cream of Mushroom Soup|
First Layer: Layer half of cubed bagels and bread in a lightly greased 9 x 13-inch pan. Layer on half of cheese, sausages or ham, and mushrooms. Add remaining bagel and bread cubes; top with remaining cheese, meat and mushrooms.
Second Layer: In large bowl of electric mixer, whip the eggs until frothy (about 5-7 minutes on high). Stir in milk, mustard, pepper, salsa, and pureed chipotle pepper until blended. Pour over top of the bagel mixture.
Third Layer: In a small bowl combine soup and milk. Spread evenly over the top of second layer. Cover and refrigerate overnight if desired, or wait 15 minutes for bread to absorb liquids. Bake at 350 degrees for approx. 1 hour and 15 minutes or until browned, and knife inserted in center comes out clean.
This is our family favorite for brunch. It is served every Christmas and Easter. Also great for Bridal or Baby Showers. Love it, too, with strips of red and green pepper added on top before baking.