Easy Sausage Breakfast Casserole
Hit the easy button the next time you have guests for breakfast and make this sausage, vegetable and egg casserole. The casserole can be made the night before and would be perfect for Christmas morning as the casserole features an assortment of red and green veggies. Serve with a side of fresh fruit and a steaming mug of coffee! Start your day off right with a serving of sausage breakfast casserole! Each serving is packed with 21 grams of protein, whole grains and vegetables keeping you full until lunchtime. Make this casserole for Sunday morning and enjoy the leftovers the rest of the week!
Servings 12
Baking Temp 325 F
Equipment
- 9x13 baking dish
- Skillet
- Large mixing bowl
Ingredients
- 16 ounces breakfast sausage
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ red onion, diced
- 10 eggs lightly beaten
- 3 cups low-fat milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- 6 cups cubed dried whole grain bread
- 2 cups shredded cheddar cheese
- ½ pint cherry tomatoes, quartered
Instructions
Preparation and Baking
- Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.
- In large bowl, whisk together eggs, milk, salt, black pepper and ground mustard.
- Spray 9 x 13 baking dish.
- Evenly distribute 3 cups cubed bread on bottom of baking dish. Sprinkle with 1 cup cheese, half of ground sausage/vegetable mixture and quartered tomatoes. Repeat layers.
- Pour egg mixture evenly over layers.
- Cover and refrigerate overnight or bake immediately.
- Preheat oven to 325°F. Bake uncovered for 55-60 minutes, or until eggs are set.
- Serve warm with a side of fresh fruit and a steaming mug of coffee.
- Check out these other Breakfast Recipes.
- Need some more great recipes? Head over to our friends at the Wheat Foods Council! Or would you like to learn more about where your food comes from? Take a tour of a western Kansas wheat farm with Jason Ochs!