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Italian Breakfast Casserole
Move over bacon and eggs -- we've got something leaner. You'll get off to the right start with this decadent Italian Breakfast Casserole. A great Sunday brunch dish, you can prepare is well ahead of time for added convenience.
Ingredients
1 (8 oz.) pkg. Italian sweet sausage
8 green onions, thinly sliced
2 zucchini, finely chopped
1 tsp. salt
1/2 tsp. black pepper
1 (7 oz.) jar roasted red bell peppers, drained and chopped
1 (16 oz.) Italian loaf bread, broken into 1" cubes
2 cups shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
8 green onions, thinly sliced
2 zucchini, finely chopped
1 tsp. salt
1/2 tsp. black pepper
1 (7 oz.) jar roasted red bell peppers, drained and chopped
1 (16 oz.) Italian loaf bread, broken into 1" cubes
2 cups shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Methods/steps
Preheat oven to 325 degrees. Remove and discard casings from sausage. Cook in a large skillet over medium heat, stirring until sausage crumbles. When sausage is no longer pink, drain. Add green onions, zucchini, salt and pepper to skillet. Sauté 4 minutes or until vegetables are tender.
Stir in roasted bell peppers. Drain mixture and cool. Spread 4 cups bread cubes in a lightly greased 13x9" baking dish. Top with half of sausage mixture and cheese. Repeat with remaining bread, sausage and cheese. Whisk together eggs and milk. Pour mixture over the bread. Cover and chill for 8 hours. Bake covered for 1 hour or until bubbly and hot.
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