Festive Breakfast Casserole

Sharon Whitley

By
@aggiemom20002000

This can be made the night before and then cooked in the morning, and that is a huge help when we have company. It must refrigerate for a minimum of 2 hours, so keep that in mind. Uses picante or salsa, as those of us in Texas love our Pace. The rest of you will have to use your favorite picante sauce or chunky salsa. :)


Featured Pinch Tips Video

Rating:

Comments:

Serves:

6

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

8 oz
bulk pork sausage
12 slice
white bread, cutin cubes ( about 6 cups)
1 1/2 c
shredded cheddar cheese
1 c
picante or chunky salsa
4
eggs
3/4 c
milk

Directions Step-By-Step

1
Cook the sausage in a skillet until well browned, stirring frequently to break up meat. Pour off any fat. Remove the sausage with a slotted spoon and put it in a 12x8x2 1/2 inch shallow baking dish. Top with the bread and cheese.
2
Beat the picante sauce, eggs and milk with a whisk or a fork in a medium bowl. Pour over the bread mixture. Cover and refrigerate for at least 2 hours or overnight.
3
Uncover the dish. Bake at 350 for 45 minutes or until a knife inserted in the center comes out clean.

About this Recipe

Course/Dish: Breakfast Casseroles
Main Ingredient: Pork
Regional Style: Mexican
Other Tag: Quick & Easy