Ingredients
6
eggs
1 1/2
cups heavy whipping cream
1
cup Progresso™ chicken broth (from 32-oz carton)
8
cups cubed soft French bread
2
tablespoons butter
1
lb bulk breakfast sausage
2
cups thinly sliced onions
1
package (8 oz) mushrooms, thinly sliced
1/2
teaspoon salt
4
cloves garlic, finely chopped
1
cup shredded white Cheddar cheese (4 oz)
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1
tablespoon thinly sliced fresh chives
1
teaspoon chopped fresh thyme leaves
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix eggs, whipping cream and broth. Add bread; toss to coat in egg mixture.
In 12-inch nonstick skillet, melt butter over medium heat. Add sausage; cook 7 to 9 minutes or until browned. Using slotted spoon, transfer sausage to bowl with egg mixture.
Add onions, mushrooms and salt to fat in skillet; cook over medium-high heat 9 to 12 minutes or until mushrooms are browned. Stir in garlic; remove from heat. Cool 3 minutes. Stir into egg mixture; stir in cheese. Pour mixture into baking dish. Cover and refrigerate at least 8 hours but no longer than 12 hours.
Heat oven to 350°F. Bake 50 to 55 minutes or until at least 165°F in center and knife inserted 1 inch from edge comes out clean. Let stand 5 minutes. Top with herbs.
