Post by Kathy on Nov 22, 2008 12:08:19 GMT -5
Overnight Breakfast Casserole with Sausage, Roasted Red Peppers and Spinach
Ingredients:
1 (8 oz) baguette, cut into 1-inch cubes
3/4 pound Italian pork sausage, browned and well-drained
1 (10 oz) package frozen cut spinach, thawed and well-drained
1 c. chopped roasted red peppers
1 (7.3 oz) can sliced mushrooms, drained
1 1/2 c. shredded Colby Jack cheese
8 large eggs
1 c. sour cream (you can use lite)
2 c. milk (you can use skim)
Directions:
Place bread cubes in the bottom of a lightly greased 13-by-9-inch baking dish.
Top with sausage, spinach, roasted red peppers, mushrooms and cheese.
Whisk together eggs, sour cream and milk.
Pour evenly over mixture in pan.
Cover with aluminum foil and refrigerate overnight, up to 24 hours.
Place covered refrigerated casserole in cold oven.
Set oven to 325 degrees and bake for 45 minutes.
Uncover and bake for an additional 15 minutes or until golden brown and bubbly.
Ingredients:
1 (8 oz) baguette, cut into 1-inch cubes
3/4 pound Italian pork sausage, browned and well-drained
1 (10 oz) package frozen cut spinach, thawed and well-drained
1 c. chopped roasted red peppers
1 (7.3 oz) can sliced mushrooms, drained
1 1/2 c. shredded Colby Jack cheese
8 large eggs
1 c. sour cream (you can use lite)
2 c. milk (you can use skim)
Directions:
Place bread cubes in the bottom of a lightly greased 13-by-9-inch baking dish.
Top with sausage, spinach, roasted red peppers, mushrooms and cheese.
Whisk together eggs, sour cream and milk.
Pour evenly over mixture in pan.
Cover with aluminum foil and refrigerate overnight, up to 24 hours.
Place covered refrigerated casserole in cold oven.
Set oven to 325 degrees and bake for 45 minutes.
Uncover and bake for an additional 15 minutes or until golden brown and bubbly.
