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Italian Sausage Casserole Recipe

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At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house.

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Italian Sausage Casserole Recipe

Prep: 15 min. + chilling Bake: 1 hour

Yield: 12 Servings

15 60 75

Ingredients

1 pound bulk pork sausage
1 pound bulk Johnsonville® Ground Sausage
1 medium green pepper, chopped
1 cup sliced fresh mushrooms
1/2 cup chopped onion
2-1/2 cups onion and garlic croutons
8 eggs
1-1/2 cups milk
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
3 to 4 plum tomatoes, thinly sliced
1/2 cup shredded Parmesan cheese

Directions

In a large skillet, cook sausage, green pepper, mushrooms and onion until meat is browned and vegetables are tender; drain. Place croutons in a greased 13-in. x 9-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage.
Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45 min.
Sprinkle with the mozzarella and cheddar cheeses. Place tomato slices over top; sprinkle with Parmesan cheese. Bake 15-20 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 329 calories, 24 g fat (10 g saturated fat), 195 mg cholesterol, 643 mg sodium, 11 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Italian Sausage Casserole in Cookin' Up Country Breakfasts Cookbook , p10

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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