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.
Total Time: 2 hours, 20 minutes
Serves: 8 people
Prep Time: 15 minutes
Ingredients
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6 slices lightly toasted Pepperidge Farm Farmhouse® Hearty White Bread, cut into cubes (about 6 cups)
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1 pound hot or sweet Italian pork sausage, casing removed
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1 large red bell pepper, diced (about 1 cup)
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1 can (10-1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
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6 eggs
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2 cups milk
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1 cup finely shredded sharp Cheddar cheese (about 4 ounces)
Directions
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Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
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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.
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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.
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Heat the oven to 350°F. Uncover the baking dish.
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Bake for 55 minutes or until a knife inserted in the center comes out clean.
