Chicken Sausage Breakfast Casserole (8 servings) 1 pound pre-cooked Italian chicken sausage - diced into small pieces 12 ounces sliced mushrooms 5 large eggs 2 cups milk 1 teaspoon dry mustard 1 teaspoon salt 5 slices sourdough or white bread - buttered on one side 1 cup green onion - chopped 1 7-ounce can chopped green chiles 2 cups shredded Cheddar cheese 1 3.8-ounce can sliced black olives In a fry pan set to high heat, saute the mushrooms in about 2 Tablespoons of olive oil. When mushrooms are nicely browned - after about 5 minutes, transfer to stacked paper towels to drain. Set aside. In a medium bowl, beat the eggs with the milk, dry mustard and salt. Cut the bread slices in half and line the bottom of a 9x13 casserole dish with the bread - butter-side-down. Sprinkle diced sausage and sauteed mushrooms evenly over the bread. Sprinkle the green onion and green chiles on top of that. Sprinkle cheese evenly over casserole. Pour the egg mixture over all ingredients. Sprinkle olives over the cheese. Cover casserole with plastic wrap and place in refrigerator overnight. When ready to cook, unwrap the casserole and place it in an oven preheated to 350 degrees. Bake for 45 to 50 minutes. Let dish set for 10 minutes before serving. Slice into individual portions and enjoy. This breakfast casserole has it all: sausage, mushrooms, onion, chiles, cheese, olives, etc. For a spicy version, use spicy chicken sausage and replace the Cheddar cheese with Pepper Jack. Mr Breakfast would like to thank jamie for this recipe. Recipe number 2669. Submitted 11/16/2009.