Cheesy Sausage Breakfast Casserole
21 Dec, 2015. 0 Comments. Apodaca’s Appetite. Posted By: admin

apodacas-appetite-comfort-cheesy-sausage-breakfast-casseroleHave you ever wanted to make a cheesy sausage breakfast sandwich for a large group, but have found it too difficult? Check out this awesome recipe from foodnetwork.com. It’s a breakfast sandwich in casserole form. We can’t wait to try it1

Ingredients

2 teaspoons canola oil, plus more for the dish
1/2 pound pork or turkey country sausage, casings removed
1 onion, chopped
1 bell pepper, cored, seeded and chopped
2 cloves garlic, very finely chopped
6 large eggs
2 1/2 cups milk
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh flat-leaf parsley
12 ounces white bread, cubed (about 1/2 loaf)
1/2 cup grated Cheddar cheese (about 2 ounces)
S&P

Directions

In a large nonstick skillet, heat the oil over medium heat. Add the sausage and cook, stirring and breaking it up into smaller pieces, until it begins to brown, 3 to 5 minutes. Add the onion and bell pepper and cook until the onion is golden, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from the heat to cool slightly.

Meanwhile, whisk together the eggs, milk, sage and parsley in a large bowl. Add the cubed bread, sausage-vegetable mixture and 1/4 cup of the cheese. Season with salt and pepper. Stir to combine. Cover and refrigerate for at least 30 minutes or overnight.

Preheat the oven to 350 degrees F. Brush a medium casserole dish with oil. Pour the chilled bread mixture into the prepared casserole dish. Sprinkle with the remaining 1/4 cup of cheese. Let sit at room temperature for 20 minutes.

Transfer the casserole to the oven and bake until puffed and golden brown, about 30 minutes. (If the top of the casserole starts to get too brown, cover it with aluminum foil.) Remove to a rack to cool slightly. Serve hot or warm.

Read another Apodaca’s Appetite: Finger Lickin’ Lamb Loin Chops

Original recipe: Cheesy Sausage Breakfast Casserole
Image credit: footnetwork.com
Recipe courtesy of Virginia Willis

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