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italian breakfast casserole
by TidbitPublished Jul 27, 2008
Views: 644
This is what Tidbit is having for breakfast! I've also made a fruit parfait to go with it of blackberries, blueberries, strawberries and rasperries and yogurt.
I do believe I got this from a Southern Living cookbook a while back
Italian Breakfast Casserole
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot.
Yield: Makes 8 servings
Filed under: Nutrition & Fitness
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