1 lb Bulk breakfast sausage;
- cooked, broken up
1/4 c Chopped onion
1/4 c Chopped bell pepper
2 c Grated xtra-sharp Cheddar
6 sl Whole wheat bread
6 lg Eggs
1 c Whole milk; or more
1 tb Butter
Salt & pepper
Spray a 9" x 13" x 2" baking pan/dish with non-stick
spray and set the oven @ 350ºF/175ºC.
Lightly butter the bread on one side and place in the
baking pan.
Spread the crumbled sausage/onion/pepper mix on top of
the bread, then add the grated cheese.
Beat the eggs and milk together in a bowl, add salt
and pepper to taste and pour over the layers in the pan.
Bake until bubbly and golden brown - about 35 minutes.
(Cover loosely with aluminum foil if the top browns too
much before the egg is set.)
Let the casserole sit for 10 minutes before serving.
NOTES: This is like two breakfasts in one. The top layer
has the feeling of a sausage and cheese omelet. Whereas
the bottom layer has a feeling like a crust of savoury
French toast - because that's essentially what it is...
bread soaked in egg and milk that's then cooked.
This casserole is great as leftovers. It was just as
good and maybe even better heated up the next day.
This can be made the night before and baked the next
morning. You can add an extra layer of veggies such as
onions, bell peppers and mushrooms if desired.
Serves 6
Uncle Dirty Dave's Kitchen
MMMMM
... It's important to know when to stop arguing with people & let them be
wrong
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)
