Elkhorn Valley Inn Bed and Breakfast
ELKHORN INN BREAKFAST CASSEROLE: Breakfast-Brunch
Prep time:20 MINS
1 lb BREAKFAST STYLE SPICY BULK SAUSAGE
1 cup ONION
1/2 GREEN PEPPER
1/2 RED PEPPER
6 SLICES WHITE OR WHEAT LOAF BREAD
1 1/2 cups LOW FAT MILK
1 cup SHREDDED SHARP CHEDDAR CHEESE
SALT AND BLACK PEPPER TO TASTE
CRUMBLE THE SAUSAGE INTO A NON-STICK, 12 INCH SKILLET AND BEGIN COOKING OVER MEDIUM-HIGH HEAT. STIR FREQUENTLY. MEANWHILE,PEEL AND COARSELY CHOP THE ONION, ADDING IT TO THE SKILLET AS YOU CHOP. CONTINUE TO STIR THE SAUSAGE AND ONION FREQUENTLY WHILE YOU SEED AND COARSELY CHOP THE RED AND GREEN PEPPERS. ADD THEM TO THE SKILLET AND CONTINUE TO COOK UNTIL THE SAUSAGE IS FULLY COOKED. IF THE PAN CONTAINS GREASE, POUR THE MIXTURE INTO A COLANDER AND DRAIN WELL. SET ASIDE.
TEAR OR SLICE THE BREAD INTO CUBES. SPRAY A 2 INCH DEEP 8x11 INCH CASSEROLE DISH THAT CAN GO FROM REFRIGERATOR TO OVEN. PUT THE BREAD CUBES INTO THE DISH. SPRINKLE THE RESERVED SAUSAGE MIXTURE EVENLY OVER THE BREAD.
IN A 1-QUART OR LARGER BOWL, WHISK TOGETHER THE EGGS AND MILK UNTIL WELL-COMBINED. POUR THE EGG MIXTURE EVENLY OVER THE SAUSAGE AND USE A FORK TO PRESS THE SAUSAGE AND BREAD INTO THE MILK MIXTURE UNTIL ALL THE BREAD IS MOIST. SPRINKLE THE CHEESE EVENLY ON TOP.
COVER WITH PLASTIC WRAP OR FOIL AND REFRIGERATE 4 HOURS OR OVERNIGHT.
TO COOK, PREHEAT OVEN 350 DEGREES. BAKE UNCOVERED FOR 40-45 MINUTES OR TILL LIGHTLY BROWN AND PUFFY, LET DISH STAND 10 MINS AND SERVE. IF GETTING TOO BROWN COVER WITH FOIL. LOOKS GOOD WITH ORANGE SLICES TOPPED WITH A DOLLOP OF VANILLA YOGURT, AND HAVE A STEAMING POT OF TEA OR COFFEE ON THE TABLE, TOO. ENJOY!
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