Sausage & Egg Casserole

Fresh and light, this is great for breakfast or brunch.

  • 1/2 pound of fresh Italian sausage (removed from the casings)
  • 1 tablespoon of olive oil
  • 1 tablespoon of butter
  • 4 slices of white bread (crust removed)
  • 6 eggs
  • 1/2 cup of milk
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of freshly ground black pepper
  • 1/4 teaspoon of crushed red pepper
  • 1/2 cup of fresh, ripe tomatoes (diced)
  • 4 ounces of fresh mushrooms (sliced)
  • 1/2 cup of fresh zucchini (diced)
  • 1/2 cup of Monterey jack cheese (grated)
  • 1/2 cup of cheddar cheese (grated)
A Day Before Serving:
  • In a small frying pan, cook the sausage in the olive oil over medium heat for about ten to twelve minutes, stirring occasionally with a wooden spoon to crumble the sausage.
  • Butter the bottom and sides of a two quart baking dish.
  • Line the bottom of the dish with white bread.
  • Spread the sausage evenly over the bread.
  • In a medium-sized bowl, beat the eggs, milk, salt, pepper, and crushed red pepper.
  • Stir into the eggs the tomatoes, mushrooms, and zucchini.
  • Pour the mixture over the sausage.
  • Top with the cheeses.
  • Cover the mixture and refrigerate overnight.
  • The Day Of Serving:
    Place the casserole in the oven and bake at 350 degrees (do NOT preheat the oven) on the center rack for fifty-five to sixty minutes, until the edges are lightly browned and the center is set.
  • Serve hot.

Serves 4 For A Good Start On The Day.