This hearty breakfast casserole is easy to prepare and will completely satisfy with sausage, eggs, cheese, bell peppers, and a crouton base.
My laptop computer has been on the fritz lately. More than half of the time it freezes up doing even the simplest tasks such as opening Word. (Imagine my annoyance trying to work on this post.) I’ve scanned, rescanned, and cleaned out some files but nothing has helped. Granted it is pushing 7 years old but it spent 2 of those years not connected to the internet. That had to save it a little bit right? Either way, I have a bad feeling it is on its last leg and have begun baking up all the important files. I don’t think I could handle a scare like that after my USB incident.
Anyway, I am sure what you are really interested in is this breakfast casserole. It has the works for making up my favorite kind of breakfast casserole: sausage, egg, cheese, and bell peppers. Be aware the you must prepare it the night before and takes about an hour to cook, which is unsuitable for most weekday breakfasts, but perfect for weekends, brunch or even breakfast for dinner!
Three years ago: Funfetti Cheesecake Pudding Dump Cake
SAUSAGE AND EGG BREAKFAST CASSEROLE
3 cups seasoned croutons or stuffing mix
1 lb. breakfast sausage
2 cup shredded cheddar cheese
2 bell peppers, chopped
1 (10 oz.) can cream of mushroom soup
2 cups milk
3/4 tsp dry mustard
- The night before: Place croutons in the bottom of a lightly greased 9×13-inch baking dish.
- In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese and chopped bell peppers
- In a large bowl, whisk together the soup, milk, eggs and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
- In the morning, preheat oven to 325 degrees. Bake for 1 hr or until set. Allow too cool slightly before serving.
Source: Adapted slightly from a recipe my Dad got from a friend in 1996.