Annies Italian Breakfast Casserole
Ingredients
- 8 oz sweet Italian sauce (or venison or meat of choice)
- 8 green onions, sliced (1 cup)
- 2 zucchinis, diced
- 1 tsp salt
- 1/2 tsp pepper
- 7 oz jar roasted red bell peppers, drained and chopped
- 16 oz of cubed Italian bread (1-inch cubes)
- 2 cups/8 oz shredded sharp cheddar cheese
- 6 large eggs
- 1,5 cups milk
Directions
- Cook sausage (or meat of choice) in large skillet until it is cooked through and in crumbles
- Add green onions, zucchini, salt and pepper into the skillet and sauté for 4 mins or so until the veggies are tender
- Stir in roasted bell peppers, then drain and cool mixture
- Spread 4 cups of the bread cubes in light greased 13x9” pan, top with half of the sausage mixture and half of the cheese. Repeat with remaining bread, sausage mixture and cheese
- Whisk together eggs and milk and pour over bread in pan. You can cover and chill in the fridge overnight the night before, or bake that morning
- Cover and bake at 325 degrees for 1 hour (or until bubbly and hot all the way through)
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