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. It’s a great Sunday brunch dish you can prepare is well ahead of time for added convenience.
Ingredients
- 8 ounce(s) Italian sweet sausage
- 8 green onions, thinly sliced
- 2 zucchini, finely chopped
- 1 teaspoon(s) salt
- 1/2 teaspoon(s) black pepper
- 87/100 cup(s) roasted red bell peppers, drained and chopped
- 453 59/100 grams (16 oz.) Italian loaf bread, broken into 1″ cubes
- 2 cup(s) shredded sharp Cheddar cheese
- 6 large eggs
- 1 1/2 cup(s) milk
Instructions
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Preheat oven to 325 degrees.
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Remove and discard casings from sausage.
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Cook in a large skillet over medium heat, stirring until sausage crumbles.
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When sausage is no longer pink, drain.
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Add green onions, zucchini, salt and pepper to skillet.
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Saute 4 minutes or until vegetables are tender.
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Stir in roasted bell peppers.
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Drain mixture and cool.
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Spread 4 cups bread cubes in a lightly greased 13×9″ baking dish.
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Top with half of sausage mixture and cheese.
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Repeat with remaining bread, sausage and cheese.
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Whisk together eggs and milk.
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Pour mixture over the bread.
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Cover and chill for 8 hours.
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Bake covered for 1 hour or until bubbly and hot.
Nutrition
Calories: 3532.71kcalCarbohydrates: 298.72gProtein: 211.44gFat: 161.86gSaturated Fat: 72.04gCholesterol: 1574.3mgSodium: 9208.99mgFiber: 18.13gSugar: 50g
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