Preparing a breakfast the night before is convenient and nothing tastes better than a hot breakfast casserole straight from the oven. This recipe is done Italian style with Italian bread and mozzarella cheese. You can prepare this recipe with fewer calories by substituting low-fat/part skim cheeses and low fat/reduced fat milk. Egg substitutes can also be used and turkey bacon can also be substituted for regular bacon.
Bell peppers, green onions and mushrooms were used as the vegetables. However, it can also be made with any vegetables of choice. Some people really like their casseroles meaty, will also add diced ham to it as well. Refrigerating the casserole overnight helps the bread cubes to soak the egg mixture better.
All of the ingredients can be found at any local Gainesville grocery store and local farmers market. Such as the Alachua County Farmers Market, located at 5920 NW 13th Street in Gainesville.
HEARTY BREAKFAST CASSEROLE
Prep time: 25 min.
1 pound reduced fat pork sausage (Jimmy Dean is used in this recipe)
8 slices of bacon (Applegate Sunday Organic Bacon is used in this recipe)
6 slices Italian bread, cubed
1 cup shredded mild cheddar cheese
½ cup of part-skim shredded mozzarella cheese
1 teaspoon salt
2 cups 1% reduced fat milk
½ cup mushroom pieces, chopped
¼ cup green bell pepper, diced
¼ cup green onion, diced
Grease a 9 X 13 inch baking pan or if you prefer a 10” pie plate (pie plate was used in this recipe)
In a medium frying pan, brown sausage, drain, cook bacon to desired crispiness then place between to paper towels to soak up grease. In a small box toss the sausage and bacon together.
Beat eggs and milk together.
On the bottom of greased baking pan place about half the bread cubes and sprinkle sausage over bread. Add about ½ the cheeses, peppers and onions. Pour egg mixture over ingredients just enough to cover it. Then, add the rest of the bread, egg mixture and top with remaining cheeses.
Cover tightly with plastic wrap and refrigerate overnight.
Next morning: remove plastic and bake at for 45 – 50 minutes in preheated oven at 350 F.
Note: Other ingredients may be added or substituted for the vegetables.