Good Bite Says: Searching for a delish Christmas morning breakfast dish to make in a jiff? Try out this cheesey, egg-y, sausage combo in place of the usual eggs. And, speaking of eggs, do note that this recipes requires a full 18!
1 pound ground breakfast sausage, any flavor
1 red bell pepper, chopped
2 cups cemini or white mushrooms, sliced
2 teaspoons salt
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 pepper to taste
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. In a bowl, beat the eggs and milk. Add remaining salt and cheese; stir to combine. Add the bread cubes and cooled sausage mixture to a greased 13×9-inch baking dish. Toss to combine. Pour the egg mixture over the bread and sausage. Press the bread mixture down gently to soak up some of the egg mixture. Cover the dish with foil and bake for 30 minutes; uncover and bake an additional 20 minutes. Serve immediately.
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