Breakfast Casserole

Name: Breakfast Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Cuisine: American
Ingredients: 4 cup Sliced Bread (4 cups bread); 1 lb Sausage (1 pound sausage); 2 tsp Olive Oil (2 teaspoons olive oil); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); ½ piece Yellow Onion (½ onion); 4 cloves Garlic (4 cloves garlic); 2 pieces Bell Pepper (2 bell peppers); 12 pieces Egg (12 eggs); ½ cup Cottage Cheese (½ cup cottage cheese); ½ cup Whole Milk (½ cup milk); 1 cup Cheddar Cheese (1 cup cheddar cheese)

Breakfast Casserole - Breakfast (American)

50 minAmerican

Servings12

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Steps

1Cube the bread into small, bite-sized pieces. Chop up the onion and bell peppers and mince the garlic. Grate the cheese.
2In a medium to large saucepan, heat the oil over medium heat and cook the vegetables (onion, garlic and bell peppers) until softened, about 3 minutes. Remove from the pan.
3Then cook the sausage until no pink remains. Add the vegetables back into the pan and add the Italian seasoning. Turn off the heat and set aside.
4Mix together the eggs, cottage cheese and milk.
5Assemble the casserole by lightly greasing a 9×13 pan. Add a layer of the cubed bread. Then add a layer of the sausage/vegetable mixtures. Pour the egg mixture over everything. Then top with the cheese.
6Cover and refrigerate overnight. You can refrigerate this uncooked casserole for anywhere from 30 minutes to 24 hours as needed. But I most often refrigerate for 8-10 hours, as I will make this the night before I plan to bake it.
7Bake at 350°F (177°C) for 35-40 minutes. Top with a handful of chives or parsley if you like.
8Allow to cool for 10-15 minutes before slicing into it.