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!
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
Level: Medium
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
Ingredients
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.
