Mushroom Breakfast Casserole

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 16 ounces sliced mushrooms
• 8 slices white bread, cubed in large pieces
• 8 eggs
• 1 cup heavy cream
• 1 cup of milk
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• ½ teaspoon thyme
• 3 cups of shredded cheese (cheddar, Swiss, Monterey Jack, Gruyere)

Instructions

1. 1
   Preheat the oven to 350 degrees.
2. 2
   Add the oil to a medium skillet and sauté the onion for 5 minutes until soft. Stir in the mushrooms and cook for an additional 5 minutes. Season with salt and pepper.
3. 3
   Spray a 9×13 casserole dish with non-stick cooking spray. Spread the bread in an even layer in the dish followed by the mushrooms and onions.
4. 4
   In a large bowl, whisk the eggs, cream milk, mustard, salt, pepper, and thyme. Mix in the cheese.
5. 5
   Pour the egg mixture over the bread and mushrooms.
6. 6
   Bake the casserole for 40-50 minutes until nice and golden brown. The center of the casserole should not be jiggly.