Red Pepper and Ground Sausage Anytime Casserole
I originally made this casseroles for a Christmas morning as it can be made the night before and either baked in the morning, or bake it ahead and refrigerate it until morning. Then reheat. However, this casserole is a great lunch or dinner option. It serves 6 -8. Add a side salad, and/or bread and it will easily fill 10 hungry folks!
Servings 8 People
- 1 lb Ground sausage
- 6 lrg Eggs
- 2 cups Milk
- 1 small Red onion, diced
- 2 med Red peppers, diced or cubed
- 1 tsp Himalayan salt
- Ground pepper to taste
- 1 tsp Ground mustard
- 3 tsp Dried Italian Herbs
- Dash Worcestershire sauce
- 6 slices Bread, dried, 1" cubes
- 1 cup Shredded Mexican cheese mix or cheddar
In a frying pan, brown the sausage over medium heat. Using a fork, break apart the sausage as it cooks and crumbles into small pieces. Set aside.
Before adding to a large bowl, crack open each egg in a separate dish. One rotten egg will ruin the whole bowl of eggs! Beat the eggs; add milk, salt, ground pepper, ground mustard, herbs, and Worcestershire sauce.
Mix ingredients together well.
Stir in bread cubes, cheese, onions, red pepper,s, sausage.
Pour into the baking dish or deep-dish pie plate. Refrigerate overnight or bake uncovered at 350°F for 35 mins. or until a knife inserted in the center comes out clean.
Experiment with adding leftover vegetables, substitute cubed ham, bacon, or a combination of meats. Leave out the meat. Varying herbs and spices add complexity to the casserole's flavor.
Tightly wrap the unbaked casserole and freeze for up to 3 months. Thaw for 24 hours in the refrigerator before baking.
Serving: 1g | Calories: 212kcal | Carbohydrates: 3g | Protein: 11g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 679mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg