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Italian Brunch Casserole

This make-ahead Italian brunch casserole features sweet Italian sausage, green onions, diced zucchini, roasted red bell peppers, Italian bread, sharp Cheddar cheese, milk, and of course - eggs.  Serve with fresh fruit.

Southern Living JANUARY 2003

  • Yield: Makes 8 servings

Ingredients

  • 1 (8-ounce) package sweet Italian sausage
  • 8 green onions, sliced (1 cup)
  • 2 zucchini, diced (about 3 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (7-ounce) jar roasted red bell peppers, drained and chopped
  • 1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 6 large eggs
  • 1 1/2 cups milk

Preparation

Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.

Add green onions and next 3 ingredients to 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 13- x 9-inch 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 8 hours.

Bake, covered, at 325° for 1 hour or until bubbly and hot.

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Italian Brunch Casserole recipe

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