Breakfast Egg Casserole

Make ahead. Perfect for Christmas or New Year’s morning.

7 slices sourdough bread, cubed into 1” squares
1 1/2 lbs. maple sausage, ground
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 clove garlic, minced
8 Egg-Land’s Best Eggs
3/4 cup of LDF Milk
1 Tbsp. Herbs de Provence
1/3 bunch Italian parsley, chopped fine
1 tsp. black ground pepper
1/2 cup Rocking W Asiago Cheese, shredded
1/2 cup Tillamook Sharp Cheddar Cheese, shredded

Heat oven to 375°F. In a large sauté pan, add a small amount of oil and cook the ground sausage.  Drain and save the rendered fat and use to sauté the peppers, onions, and garlic. Mix the eggs, milk, herbs, parsley, and black pepper in a large bowl.

Spray a 9” x 13” casserole pan well with non-stick pan spray and layer the ingredients as follows: bread; cooked sausage; cooked peppers, onions, and garlic; cheese; egg mixture.

Allow the egg mixture to soak into the bread, press the mixture into pan to ensure all ingredients are coated.

Cover with foil and bake at 375° for about 40 minutes, uncover and finish until center is fully cooked. The dish will have a nice golden crust.

Used by permission from Colorado Proud. 
Credit to Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora