This recipe is an easy way to get breakfast on the table during the week, but you will want to prepare this recipe during the weekend, as it needs to sit overnight for the best result.
Cuisine: American
Total Time: 9 Hours, 20 Minutes (Prep - 8 Hours, 35 Minutes / Cook - 40 Minutes)
Servings: 12
Ingredients
3/4 pound uncooked sausage
2 bell peppers, diced, any color
1 cup sliced mushrooms
1 cup fresh spinach
1/2 medium yellow onion, diced
1 teaspoon minced garlic
Salt and fresh ground black pepper
4 slices day-old bread
10 large eggs
1/2 cup milk
1/2 cup shredded cheese
Instructions
Set a large skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil.
Place sausage in the skillet and begin to break it up with a spatula or a fork. Stir in the rosemary and brown the sausage, about 6-7 minutes.
Meanwhile, set a second skillet over medium heat and coat it with nonstick spray or a drizzle of olive oil. Add the peppers, mushrooms, spinach, onion, garlic and a sprinkle each of salt and pepper. If you have a skillet large enough to fit both the sausage and vegetables, add the vegetables to the sausage. Begin stirring and cooking the veggies down until tender, about 6-8 minutes. Set aside.
Generously grease a 9x13 baking pan. Break the bread into pieces and place in the pan in an even layer.
In a large bowl, whisk the eggs, milk and 1/4 cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then add the remaining egg mixture and remaining 1/4 cup of cheese. Add a sprinkle of salt and pepper on top.
Cover casserole with plastic wrap or aluminum foil and refrigerate for two hours or overnight - or up to 1 day.
When ready to bake, allow casserole to come to room temperature. Preheat the oven to 375 degrees.
Bake the casserole, uncovered, until the top is golden, edges are crisp and a toothpick inserted in the center comes out clean - about 40 to 45 minutes. Allows to cool for 10 minutes.
Comments