Egg & Sausage Breakfast or Brunch Casserole
Lynn Byers McClellan
ingredients
- 5 ounces pork or turkey breakfast sausage, bulk
- 1 tsp. olive oil
- 1 onion, diced fine
- 1 red bell pepper, diced fine
- 8 large eggs
- 2 1/2 cups whole milk
- 1/2 teaspoon salt & Pepper
- 2/3 cup shredded extra-sharp Cheddar cheese, divided
- 10 slices white bread
directions
- 1
Coat a 9-by-13-inch baking dish with cooking spray.
- 2
Cook sausage in a skillet over medium heat, crumbling with a fork, until browned. Transfer to a bowl. Add oil, onion & bell pepper to skillet; cook, stirring occasionally, until onion is clear, about 5 minutes. Add sausage & cook, stirring, until vegetables begin to brown, about 5 minutes more. Remove from heat & set aside. Whisk eggs in a large bowl until blended. Whisk in milk, salt & pepper. Stir in 1/3 cup Cheddar. Arrange bread in a single layer in prepared baking dish. Pour egg mixture over bread & top with vegetables & sausage. Sprinkle with remaining 1/3 cup Cheddar. Cover with plastic wrap & refrigerate for at least 5 hours or overnight. Preheat oven to 350 degree. Bake casserole, uncovered, until set & puffed up a bit, 40 to 50 minutes, approximately.
- 3
Lynn Byers McClellan
Source: Lynn Byers McClellan
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