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Amazing make-ahead Italian Breakfast Casserole that makes a great brunch recipe. Special enough for the holidays, but great for any occasion.
Breakfast Casserole, Brunch Recipe
9x13 baking dish
8-oz. package sweet Italian sausage
3/4 to 1
green onions, sliced
zucchini, diced (about 3 cups)
7-oz. jar roasted red bell peppers, drained and chopped
Italian bread loaf (14-16 oz loaf), cut into 1-inch cubes
shredded sharp cheddar cheese
Remove and discard casings from sausage,
. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Return to skillet.
Add green onions and the next 3 ingredients to the skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13x9" baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill for 8 hours.
Preheat oven to 325º F. Bake, covered for 1 hour or until bubbly and hot.
Refrigerate the casserole within a couple of hours of serving. Can be kept for approximately three to four days in the refrigerator. Freeze up to three months.
Find it online: https://livelaughrowe.com/italian-breakfast-casserole-brunch-recipe/