Holiday Fall Brunch: Classic Egg Casserole

Image Credits: Cooking On The Side

[ad#co-3]

Ingredients

1 pound Italian Sausages

1 1/2 cups fresh mushrooms, sliced

3/4 cup sweet red pepper, washed and chopped

8 cups garlic bread, chopped into cubes

3 cups cheddar cheese, shredded

6 eggs

2 cups milk

2 tsp dry mustard

1/2 tsp salt

1/4 tsp pepper

Olive oil/ cooking spray

Image Via: Betty Crocker

Directions

1. Brush a baking dish with some olive oil. You could use cooking spray too.
2. In a large pan heat some olive oil and saute the mushrooms and sausages together. The sausages should become soft and the mushrooms should shrink.
3. Add the sweet red pepper into the pan, mix well, saute for a minute and remove from heat.
4. Spread half the bread cubes over the  greased baking dish.
5. Add half the mushroom sausage mix over the bread.
6. And now add half the cheddar cheese over the top.
7. Repeat 4, 5 & 6.
8. In a separate bowl, beat in the milk, eggs, mustard salt and pepper.
9. Pour the egg mix in the baking dish now.
10. Cover and chill for about 6 hours.
11. Bake uncovered at 325°F for an hour. The contents of the baking dish should look golden, puffed and set.
12. Let it rest for about 15 minutes before serving.

I personally like to replace the Italian sausages with either chicken sausages or shredded and lightly fried chicken in this beautiful Fall Brunch Recipe. Sometimes I don’t mind adding a little spinach to spruce up the flavors. For those of you who like it spicy, feel free to add chili flakes. Oregano tastes amazing as a dressing too. I would in turn love to hear about how you would alter the recipe to please your taste buds. Do share.

For more holiday brunch ideas on Stagetecture, click here.