Happy New Year everyone! I'm back from my recent trip (with a Virginia Beach restaurant review soon to follow) and have settled in enough to squeeze in a quick post. I actually made this breakfast casserole for Christmas, but just didn't have the time to post it before the New Year's trip. It's a great recipe for any day, especially those when you want to visit with company or just relax in the morning, since you do all the prep work the night before. I used red and green veggies to be festive, but you can use whatever you like.
Sausage Breakfast Casserole
1/2 pkg. (8 oz.) bulk breakfast sausage, cooked and drained
2 cups day old white bread, cubed
1 1/2 cups sharp cheddar cheese, shredded
1 can (12 oz.) evaporated milk
1 tsp. dry mustard
1/4 tsp. salt
1 c. broccoli, cooked and chopped
1/2 c. roasted red pepper, diced
Grease a 7 x 11 baking dish.
In a small bowl, whisk together eggs, evaporated milk, mustard and salt until well blended.
Spread bread cubes in the bottom of greased baking dish. Sprinkle with cheese.
Pour egg mixture over bread and cheese.
Crumble sausage over the mixture. Spread broccoli and roasted red pepper evenly over the top.
Cover with plastic wrap and refrigerate overnight (at least 8 hours, but I've done it up to 16).
In the morning, preheat oven to 325 degrees.
Remove plastic wrap from casserole and bake 50-60 minutes until eggs are fully set and top is browned. (Cover with foil 1/2 way through if it browns too quickly.)