This breakfast casserole has everything for a fabulous meal to kick off the weekend, and it’s a breeze to pull together. You probably already have the ingredients in the fridge!

Southwestern Breakfast Strata

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By Stonyfield

• American
• Breakfasts
• Brunch
• Mother's Day

This breakfast casserole has everything for a fabulous meal to kick off the weekend, and it's a breeze to pull together. You probably already have the ingredients in the fridge!

Ready In: 9 hours 5 minutes

Level: Medium

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Prep: 8 minutes

Cook: 1 hour 5 minutes

Yields: 8 Servings

Print Recipe

Ingredients

• 1 loaf Italian bread (14-inch, cut into 1-inch cubes)
• 3/4 lb Applegate Chicken Breakfast Sausage (chopped)
• 1 small green pepper (chopped)
• 1 small red pepper (chopped)
• 1 small onion (chopped)
• 8 organic eggs
• 3/4 c Stonyfield Organic Low Fat Smooth & Creamy Plain
• 3/4 c Stonyfield Organic Reduced Fat 2% Milk
• 2 1/2 c shredded cheddar cheese
• 1 tsp salt
• 1/2 tsp black pepper

directions

Step 1

Heat oven to 400°. Coat a 9 x 13 x 2-inch baking dish with nonstick cooking spray.

Step 2

Place bread cubes on two rimmed baking sheets and bake for about 10 minutes or until lightly browned; cool completely.

Step 3

Crumble sausage into a large skillet. Cook over medium-high heat for 6 minutes. Add peppers and onion and cook, stirring occasionally, for 4 minutes; remove from heat.

Step 4

Whisk together eggs, yogurt, milk, 1 ½ cups of the cheese, salt and pepper.

Step 5

Place bread cubes in prepared baking dish and sprinkle sausage mixture on top, spreading evenly. Pour egg mixture over top. Cover with plastic wrap and refrigerate overnight.

Step 6

Heat oven to 350°. Uncover dish and sprinkle with remaining 1 cup cheese. Cover dish with aluminum foil and bake for 45 minutes. Uncover and bake an additional 20 minutes or until internal temperature reaches 160° on an instant read thermometer. Cool slightly before serving.