Easy Breakfast Casserole
An easy, cheesy, spicy breakfast casserole you make ahead. Serve with salsa, fresh fruit, hash browns, biscuits or tortillas to feed an army ready to tackle the slopes . . . or shovel the walks.
Servings: 12 servings
Ingredients
- 1 loaf Stale bread French, English Muffins, Sourdough or whatever is handy
- 1 lb Ground Sausage spicy
- 1 med Onion chopped
- 1 med Bell Pepper any color, chopped
- 8 oz Mushrooms sliced
- 1 doz Eggs
- 1 16 oz Sour Cream or Plain Yogurt
- 1 tsp Dry Mustard heaping
- 1/2 cup Chopped Green Chiles or 2 cans
- 16 oz Grated Cheese Cheddar, Monterey Jack or mixture you prefer
- Butter for spreading on bread
- 2 tbsp Green Onions sliced, for garnish. Or use Parsley
Instructions
- Slice and butter the bread. Tear it into pieces and line the bottom of a 9X12" baking pan or large casserole.
- Brown the sausage and drain well.
- In the sausage fat, saute the onion, mushrooms and bell pepper until the onion is translucent. Add this to the sausage.
- In a large bowl, whisk together the eggs, sour cream or yogurt, dry mustard and green chilies.
- Sprinkle half the sausage mixture over the bread in the casserole. Top with half the cheese. Add the other half of the sausage and the rest of the cheese. Top the whole thing with the egg mixture. Cover with foil and refrigerate overnight.
- In the morning, take the casserole out of the fridge and let it sit for an hour or so. Preheat your oven to 350F and bake for one hour. Top with green onions or parsley.