• 1 onion, chopped
• 2 lbs Diestel Turkey Breakfast Sausage
• 7 slices firm bread, crusts removed
• 1 cup shredded Jack and/or cheddar cheese
• 8 large eggs
• 1/8 tsp. pepper
• 1/4 tsp. salt
• 1/2 tsp. onion powder
• 2 tsp. dry mustard
• 2 1/2 cups milk
• salsa

Prepare

a 13 X 9 inch glass baking dish by spraying with oil.

Sauté

chopped onion in 1 tsp oil or butter until soft. Add sausage and continue cooking, breaking into crumbles and until no pink remains and is slightly browned. Set aside.

Cut

bread into 1/2 inch cubes. Place bread in bottom of prepared dish. Layer sauteed onion and sausage over bread cubes. Layer cheese on top. Beat eggs, dry mustard, onion powder, salt and pepper in a large bowl. Add milk & mix together. Pour egg mixture over the other ingredients. Cover and refrigerate at least 3 hours or overnight.

Preheat

oven to 350º F. Uncover dish and bake until casserole is set and bubbling, about 30-45 minutes. Serve with salsa.

This recipe has been adapted from a recipe from a dear friend of both Tim and Joan's from college, Pleunette Labberton Monaghan. Our families spent many ski weekends together, enjoying this treat in the morning.