Sunday Brunch Casserole
Total TimePrep: 15 min. + chilling Bake: 45 min.
- 6 slices sourdough bread
- 3 to 4 tablespoons butter, softened
- 2 cups shredded cheddar cheese
- 1 pound bulk pork sausage, cooked and drained
- 1/2 medium sweet red pepper, cut into thin strips
- 1/4 cup sliced green onion tops
- 3 large eggs
- 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
- 2 cups whole milk
- 1/4 cup white wine or chicken broth
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon pepper
- Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.
- In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts1 cup: 331 calories, 23g fat (12g saturated fat), 121mg cholesterol, 708mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 14g protein.
Dec 29, 2012
<p>I give this recipe 3 starts as is but 5 stars with the modifications I've made to it.</p><p>I made this dish for a Christmas breakfast party last week. It sounded yummy and people seemed to enjoy it, BUT I/we found it to be very under seasoned made as is. This recipe was screaming for salt! :) Since I think this dish had such great promise, I made it again for dinner tonight with some modifications, and it was absolutely, positively delicious!</p><p>Here are the adjustments that I made: Season (to taste) the pork with kosher salt and black pepper while browning. Use 1 3/4 c milk and 1/2 c white wine. Use 1 teaspoon of Dijon mustard. Also add a pinch or two of kosher salt to the egg/soup mixture.</p><p>The cooking times were way, way off both times I've made this. 45 to 55 minutes at 350 is not nearly enough time; the casserole was runny and not cooked. Both times I've made this dish, I baked it at 350 for 60 minutes then 375 for the last 30 minutes and let it stand for 15 minutes before serving.</p><p>I would make this again and again using the modifications I've made. I've even shared this recipe with two people with the modifications; that's how much I loved it tonight.</p>
Jun 4, 2012
I make this for special brunches. It's very different and good!
Nov 21, 2011
I love that this is make ahead. My entire family loves this recipe also. It is absolutly yummy and super easy.