I made this breakfast casserole recipe for a friend's visit a few weeks back and was pleased with the results. I forgot to take a picture at the time, but luckily she returned the favor and made the recipe when I visited her this weekend and I remembered to remind her to snap a pic (the above picture is of the casserole she made).
I didn't follow the recipe exactly, but close enough. Here's what you'll need...
|1 tablespoon oil|
|1/2 cup chopped onion|
|1/2 cup chopped red bell pepper|
|2 cups chopped andouille sausage (I used your standard breakfast sausage...cooked it with the onions and peppers once they'd gone soft)|
|5 cups French or Italian bread cubes|
|2 cups shredded Monterey Jack cheese|
|1 cup shredded Cheddar cheese|
|5 eggs, lightly beaten|
|1 1/2 cups milk|
|1 tablespoon ZATARAIN'S® Big & Zesty Original Creole Seasoning|
Directions1. Preheat oven to 350°F. Heat oil in large skillet on medium heat. Add onion and bell pepper; cook and stir 3 minutes or until softened. Add sausage; cook and stir 1 minute.
2. Spread 1/2 of the bread cubes in greased 13x9-inch baking dish. Layer with 1/2 each of the sausage mixture and cheeses. Repeat with remaining bread cubes, sausage mixture and cheeses.
3. Mix eggs, milk and Creole Seasoning in medium bowl until well blended. Pour evenly over bread mixture. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
4. Bake 40 to 45 minutes or until center is set and top is golden brown. Remove from oven. Let stand 5 minutes before serving.
**Recipe courtesy of zatarains.com; you can visit their site for other yummy Cajun and Creole recipes.
Sharing @ A Slice of Southern's Southern Sundays &
Nutritional Info per 1 serving
|Calories: 324||Sodium: 877|
|Fat: 20||Carbohydrates: 17|
|Cholesterol: 157||Fiber: 1|