Whenever I share a recipe in a post, I try my best to find a recipe that would likely appeal to the masses as opposed to a niche group. I figure it makes sense to address a recipe that most people would be willing to eat and, hopefully, enjoy, and because I often share recipes intended for lunch or dinner, I thought I would switch it up and share a breakfast recipe.
If you’re not a fan of eggs, this recipe is not for you. But, if you do like eggs like any sane individual (no disrespect intended), then please go ahead and take a look at this recipe for a Sausage Breakfast Casserole from southernliving.com.
“Ingredients
- 1 lb. bulk hot Italian pork sausage
- 1 lb. bulk mild Italian pork sausage
- 2 small (7 oz. each) red bell peppers, chopped (about 2 cups)
- 1 medium (10 oz.) yellow onion, chopped (about 2 cups)
- 8 large eggs
- 2 cups whole milk
- 2 tsp. Dijon mustard
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- 4 (1.6-oz.) white bread slices, cut into 1/2-in.-thick cubes (about 5 cups)
- 8 oz. sharp Cheddar cheese, shredded (about 2 cups), divided
- Cooking spray
- Chopped fresh chives, for serving
“Directions
“Step one
“Gather ingredients
“Step two
“Cook sausages: Heat a large skillet over medium-high. Add hot and mild sausage, and cook, stirring often to crumble, until browned, about 8 minutes. Transfer with a slotted spoon to a large paper towel-lined baking sheet. Do not wipe skillet clean.
“Step three
“Cook peppers and onions: Reduce heat to medium. Add bell peppers and onion to skillet; cook, stirring often, until tender, about 10 minutes. Remove from heat and transfer to plate with sausage.
“Step four
“Make casserole mixture: Whisk together eggs, milk, Dijon, salt, and pepper in a large bowl until combined. Stir in cooked sausage and bell peppers.
“Step five
“Add bread and cheese: Fold in bread and 1 1/2 cups of the cheese.
“Step six
“Top with cheese and chill: Transfer to a 13- x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Cover and chill in refrigerator for at least 8 hours and up to 24 hours.
“Step seven
“Bake: Preheat oven to 350°F. Remove casserole from refrigerator and uncover. Bake in preheated oven until top is golden brown and the eggs are set, about 45 minutes. Let stand 15 minutes before serving. Sprinkle with chives,” the recipe states.
I think this would look splendid on your table for breaky tomorrow morning.
Photo by Jonathan Cooper on Unsplash
