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 hrs 5 mins
Prep: 8 hrs
Cook: 1hr 5 mins
Yields: 8 Servings
- 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 Plain Lowfat Yogurt
- 3/4 c Stonyfield Organic 2% Milk
- 2 1/2 c shredded cheddar cheese
- 1 t salt
- 1/2 t black pepper
Heat oven to 400°. Coat a 9 x 13 x 2-inch baking dish with nonstick cooking spray.
Place bread cubes on two rimmed baking sheets and bake for about 10 minutes or until lightly browned; cool completely.
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.
Whisk together eggs, yogurt, milk, 1 ½ cups of the cheese, salt and pepper.
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.
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.