Breakfast Egg Casserole
Recipe courtesy: Colorado Department of Agriculture and Chef Jason K. Morse, C.E.C., executive chef of Douglas County School District.
7 slices sourdough bread, cubed into 1-inch squares
1-1/2 pounds maple sausage, ground
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 clove garlic, minced
6 fluid ounces whole milk
1 teaspoon ground black pepper
1 tablespoon herbs de Provence (a blend typically containing herbs such as savory, marjoram, rosemary, thyme, oregano and more)
1/3 bunch Italian parsley, chopped fine
1/2 cup Asiago cheese, shredded
1/2 cup aged sharp cheddar cheese, shredded
Heat oven to 375F. In a large saute pan, add a small amount of oil and cook the bulk ground sausage. Save the rendered fat and use to saute the peppers, onions and garlic.
Mix the eggs, milk, herbs, parsley and black pepper in a large bowl.
In a 9×13 casserole pan, spray well with non-stick pan spray and layer as follows: bread, cooked sausage, cooked peppers, onion and garlic, cheese and egg mixture.
Allow the egg mixture to soak into the bread, press into pan to ensure all is coated.
Cover with foil and bake at 375 F for about 40 minutes, uncover and finish until center is fully cooked.
The dish will have a nice golden color when finished. Top with more cheese as needed.
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