Breakfast casserole

Ingredients:

• 6 beaten eggs
• 2 cups low-fat cream (10-12%)
• 450 g of mild to medium hot raw vegetables sausages for frying
• 230 g fresh sliced ​​mushrooms (optional)
• 1 1/2 cups thinly sliced ​​cooked red potatoes with skins
• 1 tbsp. grated cheddar cheese
• 1 cup grated Monterey Jack cheese or any semi-hard cheese
• 4 slices of white bread
• Butter for greasing
• 1 teaspoon mustard powder
• 1/2 tsp salt
• A pinch of pepper
• A little hot sauce

Preparation:

1. Cut the bread into cubes and place in a lightly greased 20x28x5cm casserole dish.
   
   Fry the sausages until golden brown and dry thoroughly on several layers of paper towel.
   
   Mix together the cream, mustard powder, salt, pepper, hot sauce, and eggs. Place the sausages on the bread, then top with the potatoes.
   
   If using mushrooms, layer them before the potato layer. Sprinkle with cheese. Pour the egg mixture over the casserole. Cover and refrigerate for 1 hour or overnight.
2. Preheat oven to 180°C.
   
   Bake the dish in the oven for 30 minutes, until the casserole is set and firm in the center.