Breakfast Casserole

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.


  • 1 lb bulk sausage
  • 6 slices firm white bread
  • 1 cup Confetti Peppers
  • 1 cup cheddar or Swiss cheese, shredded
  • 6 eggs
  • 1-1/2 cups milk



Make one day ahead to serve the following day.

In a medium fry pan cook sausage lightly and drain.  Set aside to cool.

Spray 9×13 baking dish with non-stick spray.

Cut bread into 1 in. cubes and spread into dish.

Crumble sausage over bread.

Layer peppers over sausage.

Sprinkle cheese over peppers.

In a mixing bowl whisk eggs and milk together.  Pour egg mixture over cheese.

Cover dish and refrigerate overnight.


Next day: Don’t preheat oven. Bake uncovered at 350 for 45 minutes until light brown.  Serve warm.

Can use firmer bread such as Texas toast or baguette.  Can also substitute diced ham or bacon for sausage.

Don’t toast bread

Transportation: Wrap in towels then foil bag.

Won’t see bread in dish.  Will flatten some as it cools.

When you cook same day doesn’t puff up no fluffiness;


Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.