Breakfast Casserole With Sausage and Peppers
Ingredients
The base
-
6
large
eggs
-
2½
cups
whole milk
-
½
cup
heavy cream
-
2
cups
sliced green onions
-
½
cup
finely grated Romano cheese
-
2
Tbsp.
chopped fresh oregano
-
½
tsp.
kosher salt
-
1
lb.
hot Italian sausage
-
1
large
red bell pepper
-
1
lb.
rustic French bread
-
2
cups
coarsely grated Fontina cheese
For cooking
-
2
Tbsp.
extra-virgin olive oil
-
Butter or cooking spray
for casserole dish
Instructions
- Preheat the oven to 350°F and prepare a baking dish with butter or cooking spray.
- In a large bowl, whisk together the eggs, milk, green onions, heavy cream, Romano cheese, oregano, salt, and black pepper.
- Heat olive oil in a skillet, add sausage, and cook until browned, then add the bell pepper and sauté.
- Layer half of the bread in the baking dish, pour half of the egg mixture over it, and sprinkle with half of the Fontina cheese and sausage mixture.
- Repeat the layering with the remaining ingredients and let it stand for 20 minutes.
- Bake for about 1 hour until puffed and golden brown.
Nutrition Facts (estimated)
Servings
8-10
Calories
550
Total fat
32g
Total carbohydrates
37g
Total protein
26g
Sodium
20mg
Cholesterol
239mg
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