Sausage Breakfast Casserole
Next time you're expecting weekend guests, serve this hearty, make-ahead breakfast casserole. It's simply delicious, and a great way to get the day started.
Ingredient
- 6 slices lightly toasted Pepperidge Farm® Farmhouse® Hearty White Bread, cut into cubes (about 6 cups)
- 1 pound hot or sweet Italian pork sausage, casing removed
- 1 large red bell pepper, diced (about 1 cup)
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 6 egg
- 2 cups milk
- 1 cup finely shredded sharp Cheddar cheese (about 4 ounces)
Direction
- Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
- Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
- Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
- Heat the oven to 350°F. Uncover the baking dish.
- Bake for 55 minutes or until a knife inserted in the center comes out clean.
