Italian Sausage Casserole
TOTAL TIME: Prep: 15 min. + chilling Bake: 1 hour
YIELD: 12 servings.
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. —Nancy Robinson, Kansas City, Kansas
Ingredients
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1 pound bulk pork sausage
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1 pound bulk Italian sausage
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1 medium green pepper, chopped
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1 cup sliced fresh mushrooms
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1/2 cup chopped onion
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2-1/2 cups onion and garlic croutons
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8 large eggs
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1-1/2 cups whole milk
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1 cup shredded part-skim mozzarella cheese
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1 cup shredded cheddar cheese
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3 to 4 plum tomatoes, thinly sliced
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1/2 cup shredded Parmesan cheese
Directions
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1.
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 13x9-in. baking dish; top with sausage mixture. Beat eggs and milk; pour over sausage.
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2.
Cover and chill for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45 min.
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3.
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 in the center comes out clean. Let stand 5 minutes before cutting.
Nutrition Facts
1 piece: 329 calories, 24g fat (10g saturated fat), 195mg cholesterol, 643mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 18g protein.
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