MyCookbook 
- - - - - - - - - - - - - - - - - - - - - - - -
public cookbook

Back   

Holiday Breakfast Casserole

MyCookbook Recipe Database
MyCookbook Member: wntrtxn32
Recipe Category: Breakfast
Recipe Preparation Level: easy
    1 package (1 lb.) breakfast-style, spicy bulk sausage
    1 Large onion (for 1 cup chopped)
    1/2 green bell pepper
    1/2 red bell pepper
    6 slices white or wheat loaf bread (4 cups cubed)
    6 eggs
    1 1/2 cups low-fat milk
    1 cup shredded sharp cheddar cheese
    salt and black pepper to taste

    Crumble the sausage into a non-stick, 12 inch skillet and begin cooking over medium-high heat. Stir frequently. Meanwhile, peel and coarsely chop the onion, adding it to the skillet as you chop. Continue to stir the sausage and onion frequently while you seed and coarsely chop the red and green peppers. Add them to the skillet,and continue to cook until the sausage is fully cooked. Drain, and set aside.

    Tear or slice the bread into cubes. Spray a 2" deep 8 X 11 casserole dish that can go from refrigerator to oven. Put the bread cubes into the dish. Sprinkle the reserved sausage mixture evenly over the bread.

    In a 1 quart or larger bowl, whisk together the eggs and milk until well-combined. Pour the egg mixture evenly over the sausage. Use a fork to press the sausage and bread into the milk mixture until all of the bread is moist. Sprinkle the cheese evenly on top. Cover with plastic wrap or foil and refrigerate 4 hours or overnight.

    To cook , preheat the oven to 375 degrees. Bake, uncovered, for 40 t0 45 minutes, or until lightly brown and puffy and the eggs have cooked through.
    Makes 12 servings.

Share |