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Breakfast Casserole With Sausage and Peppers
This easy breakfast casserole is perfect for a holiday breakfast or weekend brunch. It’s easily adaptable and clocks in at just a couple of dollars a serving.
👥 8 Servings🔥 Cook: 20 min👤 The Bon Appétit Test Kitchen📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Place rack in middle of oven; preheat oven to 350°. Coat a 13x9x2" ceramic or glass baking dish with butter or cooking spray. Whisk 6 large eggs, 2½ cups whole milk, 2 cups sliced green onions, ½ cup heavy cream, ½ cup finely grated Romano cheese, 2 Tbsp. chopped fresh oregano, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in large bowl; add a generous amount of freshly ground black pepper. Set aside.
large eggs6(loosely packed) coarsely grated Fontina cheese, divided2 cups½ cups whole milk2sliced green onions2 cups. chopped fresh oregano2 TbspFreshly ground black pepper
2
Heat 2 Tbsp. extra-virgin olive oil in a large skillet, preferably nonstick, over medium-high. Add 1 lb. hot Italian sausage, casings removed; push sausage to one side. Add 1 large red bell pepper, halved, seeded, cut into ½" strips, to other side of skillet. Sauté over high heat, breaking up sausage with a wooden spoon, until sausage is cooked through and peppers are brown in spots, 6–⏱️ 8 minutes.
. extra-virgin olive oil2 Tbsp(loosely packed) coarsely grated Fontina cheese, divided2 cups. hot Italian sausage, casings removed1 lblarge red bell pepper, halved, seeded, cut into ½" strips1
3
Arrange half of one 1-lb. loaf rustic French bread, cut into ½" slices, in prepared baking dish. Pour half of egg mixture over. Sprinkle with 1 cup (loosely packed) coarsely grated Fontina cheese, then half the cooked sausage mixture. Repeat layering with remaining bread slices, remaining egg mixture, remaining 1 cup (loosely packed) coarsely grated Fontina cheese, and remaining sausage mixture. Let stand ⏱️ 20 minutes, occasionally pressing on bread to submerge. Bake breakfast casserole until puffed and edges are golden brown, about ⏱️ 1 hour. Cool slightly. Do ahead: Breakfast casserole can be assembled 2 days ahead; refrigerate, tightly covered with aluminum foil. Breakfast casserole can be baked 1 day ahead; reheat in a 350° oven for 10–⏱️ 15 minutes or until warmed through. Editor’s note: This recipe was first printed in our June 2009 issue. Head this way for more of our best egg recipes →
1-lb. loaf rustic French bread, cut into ½" slices1(loosely packed) coarsely grated Fontina cheese, divided2 cups
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