If you are planning on sleeping in this weekend and are looking for a knock out breakfast recipe to make ahead of time, this is the one. I made this Italian brunch casserole recently and it was a BIG hit with my family.
Sleeping in on the weekends… I’m a BIG fan of that!
~Mavis
Italian Brunch Casserole
Ingredients
10 cups of Italian bread, cubed {I used French!}
8 ounces sweet Italian sausage {I used Johnsonville Brats}
1 medium onion, chopped
2 cups shredded zucchini {I used frozen}
1 {11 ounce} jar roasted red bell peppers, drained and chopped
2 cups cheddar cheese, shredded
7 large eggs
1 3/4 cups milk
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Butter a 9×13 casserole dish and set aside.
If you are using sausage links, remove the casings and cook the sausage in a large skillet until browned. Add chopped onions, and cook until translucent. Add zucchini, red peppers salt and pepper and cook for about 2 minutes. Remove from heat.
Spread 5 cups of bread cubes your buttered 13- x 9-inch baking dish. Top with half of the the sausage mixture and half of the cheese. Add the remaining 5 cups of bread crumbs, remaining sausage, and top with cheese.
Whisk together the milk and eggs and pour the mixture over the top of the casserole.
Cover with foil and place in the refrigerator overnight.
The next morning bake the covered casserole for 1 hour at 325 degrees. Remove the foil, and cook for an additional 5 minutes.
Remove from the oven, cool slightly, and serve warm.
Mama Mia!
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