Since Mom can’t remember what recipe she used…. This is an amalgamation of a few recipes found online to recreate what the post-Church casserole tasted like.

Serves 8-10.

Ingredients

• 12 fat slices of bread (sliced about 1” thick, like “Texas toast” bread)

• 16 ounce breakfast sausage

• 1 cup shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 2 tomatoes, diced

• 2 handfuls spinach, lightly chopped

• About 6 tablespoons of butter

• 1/2 of a medium-sized red onion, chopped

• 8 oz. sliced baby portabella mushrooms

• 8 eggs

• 2 cups milk

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning (basil, oregano, rosemary, savory)

1. Butter a 9x13” baking dish; set aside.

2. In a skillet over medium-high heat, cook sausage until cooked through and crumbly. Drain and set aside.

3. Wipe skillet with a paper towel to remove sausage drippings. Add 1 tablespoon of butter to skillet and melt over medium heat. Add onion and mushrooms; cook until tender, about 3 to 4 minutes.

4. Toast and butter the bread then dice into large chunks. You can do this in the oven, toaster oven, or toaster.

5. In a medium bowl, mix eggs, milk, salt and pepper and seasonings; set aside.

6. To assemble, place half of the cubed bread in the buttered baking dish. Top with half of the sausage, spinach, tomatoes, mushrooms, onions and cheese. Place the other half of cubed bread on top of the first layer and top with the other half of sausage, spinach, tomatoes, mushrooms, onions and cheese.

7. Evenly pour the egg mixture on top of the casserole, lightly pressing the bread down.

8. Cover with plastic wrap and place in refrigerator for at least 2 hours or over night even. This will allow the bread to soak up all of the egg mixture, otherwise the bread would be dry.

9. Preheat oven to 325º F. Before baking, drizzle 4 tablespoons melted butter on top, cover with aluminum foil, and bake for 1 hour. Uncover and bake for an additional 15 minutes. Let stand for 10 minutes then serve.