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Prep 20min
Total1hr10min
Servings12
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Ingredients
1
lb ground breakfast sausage, any flavor
1
red bell pepper, chopped
2
cups cremini or white mushrooms, sliced
2
teaspoons salt
pepper to taste
1
loaf (8 cups, 1-inch cubes) Italian bread, Ciabatta or Baguette (crusty bread)
1 1/2
dozen (18) large eggs
1
cup whole milk
1 1/2
cups cheddar cheese, shredded
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Steps
1
Heat oven to 375°F. Brown the sausage in a saute pan over medium heat for 3 minutes, breaking it into bite size pieces. Add the mushrooms, bell peppers, 1 tsp salt and pepper. Cook an additional 5 minutes. Let cool. Drain.
2
In a bowl, beat the eggs and milk. Add remaining salt and cheese; stir to combine.
3
Add the bread cubes and cooled sausage mixture to a greased 13×9-inch baking dish. Toss to combine.
4
Pour the egg mixture over the bread and sausage: press the bread mixture down gently to soak up some of the egg mixture.
5
Cover the dish with foil and bake for 30 minutes; uncover and bake an additional 20 minutes. Serve immediately.
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- If desired, you could add zucchini, green peppers, yellow peppers, tomatoes.
- I recommend washing mushrooms before slicing; canned mushrooms are a great substitute.
- You can use your favorite sausage. I recommend chicken apple sausage. The recipe was tested with maple pork sausage. Ground sausage or links would work nicely.
- We used a 12-inch non-stick skillet for cooking the meat and vegetables
- Use any milk of your preference.
- Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture.
- I recommend buttering or using cooking spray on the baking dish before adding ingredients.
- You can prep ingredients the day before, assemble quickly before placing in oven, if crunched for time.
- To check “doneness” of the casserole, insert knife – casserole is done if knife comes out clean.
- Spray foil with cooking spray before covering casserole to prevent cheese/egg sticking to foil.
- Casserole can go directly from the oven to the table – does not need to “set up.”
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