Food & Drink

Sunday Morning Breakfast Casserole.

I am a sucker for lazy breakfasts! When I first wake up, I don’t want to do anything. I don’t want to look at anything important, I don’t want to talk to anyone or be spoken to, I don’t want to get dressed. I just want to sit and drink my tea in peace and mentally brace myself for a new day and organize my thoughts.

The idea of a breakfast casserole that I can put together the night before and I just have to pop in the oven when I wake up is enough to bring a tear of joy to my eye! I first made a variation of this casserole a few years back for Christmas morning and I love that it can be changed up so easily depending on your preference and what you have on hand at the time.

This breakfast casserole is so versatile and you can switch up the seasonings, the veggies, cheese, meats or even make it vegetarian. I have tried it so many ways and it is delicious every time!

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Here is what you will need:

3/4lb uncooked sausage – casing removed. (I have also made this with turkey, beef and chicken)

2 diced bell peppers (any color you prefer)

1 cup of sliced mushrooms

1 cup of fresh spinach

1/2 medium diced onion

1 teaspoon of minced garlic

salt and pepper to your taste preference

4 slices of day-old bread (any kind will do the trick but I usually got for white bread or sourdough)

10 large eggs

1/2 cup of milk (almond milk works well also)

1/2 cup of shredded cheese

♥♥ I have also been known to throw in come chopped asparagus when I have it on hand

casserole

Here is what you will need to do:

♥ Place sausage (or other ground meat) in a large skillet over medium heat. Breakup the meat while it browns. Should take between 6-7 minutes.

In a second skillet over medium heat add a little olive oil or use a nonstick spray and fry up the peppers, mushrooms, spinach, onion and garlic. Sprinkle with salt and pepper and cook until the veggies are tender. This should be about 6-8 minutes. (If you have a large enough pan you can cook together with the meat to save on doing the dishes)

Set the meat and veggies aside once they are done and generously grease a 9×13 baking pan. Break the bread into pieces and place in the pan as evenly as you can.

In a large bowl, beat the eggs, milk and 1/4 cup of shredded cheese together. Pour half the mixture over the bread and top with sausage and veggies. Add the remaining egg mixture and remaining shredded cheese. You can sprinkle additional salt and pepper on top if you’d like.

Cover the casserole with plastic wrap or aluminum foil and refrigerate for anywhere from 2 hours to overnight. Allow it to come to room temperature before baking.

Preheat the oven to 375F and bake uncovered until the top is golden and the edges are crispy, this should be between 45-50 minutes. (Slide a toothpick in the middle and if it comes out clean, you are ready to bring it out!) I like mine more on the crispy side so I bake it for a few extra minutes after this point.

Allow the casserole to cool for 10 minutes and then slice and serve! Leftovers can be kept in the fridge for 5-6 days.

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This dish so SOO good for Christmas morning and always wins over a crowd! I would love to hear if you make this and what you did to customize it! Also, what does your Christmas morning breakfast look like?

XOXO.

B.

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