breakfast casserole

Ingredients

• 1 pound Italian sausage, removed from casings
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 large eggs
• 2 cups milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6 slices of bread, cubed

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
2. In a large skillet, cook sausage over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.
4. In a large bowl, whisk together eggs, milk, salt, and pepper.
5. Add the cooked sausage and vegetables to the egg mixture and stir to combine.
6. Pour the mixture into the prepared baking dish.
7. Sprinkle the cubed bread evenly over the top.
8. Top with 1 cup shredded cheddar cheese and 1 cup shredded mozzarella cheese.
9. Bake for 30-40 minutes, or until the casserole is set and the cheese is melted and bubbly.

Notes

• For best results, use a day-old bread. This helps the casserole hold its shape.
• To prevent the bread from getting soggy, lightly toast the bread cubes for 5-10 minutes before adding them to the casserole.
• This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking.
• To ensure even baking, cover the casserole with foil for the first 20 minutes, then remove the foil for the remaining baking time.
• Tools: 9x13 inch baking dish, large skillet, whisk