Ingredients
Scale
- 1 pound of breakfast sausage
- 6 large eggs
- 2 cups milk
- 4 cups cubed bread (preferably day-old)
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup bell peppers, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- In a large skillet over medium heat, cook the breakfast sausage until browned. Add in the diced bell peppers and sauté for an additional 3-4 minutes until softened.
- In a separate bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until well combined.
- In a large mixing bowl, combine the cooked sausage mixture, cubed bread, and cheese. Pour the egg mixture over the top and gently fold until everything is evenly coated.
- Transfer the mixture into a greased casserole dish and spread it evenly. Bake in a preheated oven at 350°F (175°C) for 45-50 minutes, or until the eggs are fully set and the top is golden brown.
Notes
- This casserole can be stored in the refrigerator for up to 3 days.
- To reheat, cover with aluminum foil and bake at 350°F (175°C) for about 20 minutes.
- Leftover casserole can be frozen for up to 2 months; thaw overnight in the fridge before reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Contains gluten, can be gluten-free with substitutions
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 180mg