Breakfast Casserole: Sausage & Red Pepper Strata
Source: Gooseberry Patch Breakfast & Brunch Recipes Cookbook
So easy and very tasty.
You can also do a Mexican version of this recipe
Ingredients
- ½ lb. ground breakfast sausage (turkey or pork)
- 1/4 c. chopped onion
- ½ t. dried oregano
- Pinch of fennel
- ¼ t. red pepper flakes
- 4 slices French bread, cubed
- ½ red pepper, diced
- ½ t. dried parsley
- 4 eggs
- 1 c. low-fat evaporated milk
- 1 t. Dijon mustard
- ¼ t. pepper
- ½ c. shredded sharp cheddar cheese
Mexican Version
- ½ lb. turkey chorizo (Jenni-O in the tub), healthier & less fat
- 1/4 c. chopped onion
- 4 slices French bread, cubed
- ½ red pepper, diced
- 2 Tbls. fresh cilantro
- 4 eggs
- 1 c. low-fat evaporated milk
- 1 t. Dijon mustard
- ¼ t. pepper
- ½ c. shredded Pepper Jack cheese
Instructions
Brown sausage (or Chorizo) in a skillet with onion, oregano, fennel and red pepper flakes. Do not use oregano, fennel and red pepper flakes if using Chorizo.
When cooked through, remove with a spatula onto a plate lined with paper towel to absorb the grease. Set aside or refrigerate until ready to assemble.
Arrange bread cubes in the bottom of a greased 8x8-inch baking pan. Top with sausage or chorizo mixture, red pepper and parsley (or cilantro if using chorizo).
Whisk together eggs, milk, mustard and pepper; pour evenly over sausage mixture. Cover tightly with foil and refrigerate overnight.
Bake, covered, at 350 degrees for 55 minutes. Uncover; sprinkle with cheese and bake for an additional 5 minutes, until cheese is melted.
Serves 4-6
NOTE: This can be prepped the day before or morning of (brown sausage, cut up bread and dice peppers). Then assemble the night before you are serving.