Sausage Breakfast Casserole
Next time you’re expecting weekend guests, serve this hearty, make-ahead breakfast casserole. It’s simply delicious and a great way to get the day started.
Recipe - Lyndale Liquor
Sausage Breakfast Casserole
Prep Time15 Minutes
Servings8
Cook Time125 Minutes
Ingredients
6 slices lightly toasted Pepperidge Farm® Farmhouse™ Hearty White Bread, cut into cubes (about 6 cups)
1 pound hot or sweet Italian pork sausage, casing removed
1 large red bell pepper, diced (about 1 cup)
1 can (10-1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
6 eggs
2 cups milk
1 cup finely shredded sharp Cheddar cheese (about 4 ounces)
Directions
- Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
- Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
- Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
- Heat the oven to 350°F. Uncover the baking dish.
- Bake for 55 minutes or until a knife inserted in the center comes out clean.
15 minutes
Prep Time
125 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
- Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
- Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
- Heat the oven to 350°F. Uncover the baking dish.
- Bake for 55 minutes or until a knife inserted in the center comes out clean.