Ingredients
- 1 sweet onion
- 1/2 bell pepper (red or orange)
- 12 to 16 ounces pork sausage (reduced-fat pork sausage)
- 6 bread slices (thick sliced French bread)
- 6 large eggs
- 1 can (14 ounce) evaporated milk (about 1/4 cup milk, so total milk equals 2 cups)
- 1 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon baking powder
- 5 ounces cheddar cheese, shredded
- 4 green onions, sliced
- 1 package (8 ounce) fresh mushrooms (sliced baby bella mushrooms)
- 1 can (4 ounce) sliced olives, drained
How to Make
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Step 1: Up to 2 Days Before:
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Step 2: Saute onion, bell pepper and sausage, drain. Whisk eggs, milk, salt, pepper and baking powder. Shred cheese and slice green onion. Put sausage, eggs, cheese and green onions in separate zip-lock bags, store in fridge.
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Step 3: Cube bread and leave uncovered to dry out. Place in loosely tied bag.
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Step 4: That morning:
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Step 5: Preheat oven to 350 degrees and grease a medium casserole dish, about 9 x 9 x 3. If doubling recipe, use larger casserole dish, about 11 x 11 x 4.
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Step 6: Place bread over bottom, then sausage, then mushrooms and olives, then most of cheese (reserve some for top), then egg mixture. Don't add green onions yet. Depending on the size of your bread and other veggies, you may need to whisk up a few more eggs and milk so that egg mixture comes close to covering other ingredients in casserole dish.
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Step 7: Bake 30 minutes, add green onion and stir, top with remaining cheese, then bake an additional 15 minutes or until eggs are set. If doubled recipe, add another 15 minutes or more to cooking time.
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Step 8: Remove from oven and let set about five minutes before serving.
We hope you enjoy this recipe!
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