Egg and Sausage Casserole
2 slices whole wheat bread
5 hot Italian sausages, chopped into bite-size pieces
1/2 red bell pepper, diced
1 tablespoon minced garlic
Preheat the oven to 325 degrees F. Prepare a 7"x7" casserole dish or 8"x8" pan by coating with non-stick baking spray, and set aside.
In medium skillet or 10" omelet pan, cook sausage, minced garlic and bell pepper together over medium-low heat for 7-8 minutes, or until sausage is cooked through. The fat from the sausages should be enough to grease the pan, but stir often. For the last minute, turn up heat to medium and brown (but don’t burn) the contents of the skillet.
Meanwhile, cube the bread and spread in the bottom of the baking pan. When sausage mixture is done, spread evenly atop the bread. In medium bowl, whisk eggs together until blended. Pour slowly over the meat and bread. Using a fork or spoon, press contents of pan down under the egg mixture until all is coated, but do not stir. Let sit for 5 minutes.
Place pan in the oven and bake for 15-20 minutes, until center of casserole is firm to touch. Yields 4-6 servings.
The first time I made this casserole I made two large (9"x13") pans worth, and I used ground sausage and onions. That incarnation tasted delicious, but I wanted a bite of spiciness in this one, and that’s why I changed it up. You could also add cheese… really, it’s open to interpretation. And good news, it’s delicious heated up the day after for lunch!
Recommended for: fans of egg dishes, brunch experiments, breakfast for dinner (accompanied by pancakes!), and anyone who likes a little bit of a bite to their morning dishes.
Interested in other food-related posts? Check out Beth Fish Reads’ Weekend Cooking.