Breakfast Casserole

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Hello and Happy Thanksgiving...week! Can you believe Turkey Day is this Thursday?! It's crazy to think that Evan and I will be hopping on a plane to Nebraska for the holidays in just a few short weeks! Love this time of year. 

Evan's sister and her boyfriend fly in tomorrow night, and they will be here for a week. We're excited to spend Thanksgiving with family!

For anyone who may also be hosting friends and family this weekend for the most delicious holiday of the year, you might be interested in this easy and delicious Breakfast Casserole.

While this Breakfast Casserole is extremely easy to throw together, it actually tastes like hours were spent preparing it - it's that delicious!

If you have a lot of company this weekend, you can easily double this recipe and cook it in a 9 x 13 pan (like the original recipe). Also, you can use any type of chicken sausage you want or have on-hand (or even use bacon or ham). It's up to you!

Breakfast Casserole
Adapted from: My Kitchen Addiction

2 slices of whole wheat bread, cubed
2 links of chicken sausage, diced (I used garlic & herb)
1 green pepper, diced
5 eggs
3/4 cup milk
1 tablespoon whole grain dijon mustard
3/4 cup shredded parmesan cheese

Preheat oven to 350 degrees. Coat an 8-inch square baking dish with cooking spray. 

Line the bottom of the dish with the bread cubes. Add chicken sausage and green peppers - distributing evenly over the bread. 

In a medium bowl, whisk together the eggs, milk and dijon mustard. Pour over the sausage, peppers and bread. Sprinkle with cheese. Bake for 45-50 minutes - until the eggs are set and the top is golden. 

Yield: 4-5 servings

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