Layers of bread, egg, fontina, sausage and vegetables combine in an Italian-style breakfast casserole. Make this the night before and the bread will soak up the egg custard overnight.
- 10 large eggs
- 3 cups milk
- 1 1/2 teaspoons ground dry mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt and freshly ground pepper, to taste
- 1 pound Italian sausage
- 1 medium onion, finely chopped
- 1 medium red bell pepper, seeded and diced
- 1 1/2 cups diced asparagus
- 7 cups cubed country bread
- 2 cups shredded fontina cheese
Lightly oil a 9 x 13-inch glass casserole or baking pan.
In a large bowl, whisk together the eggs, milk, dry mustard, oregano, basil and salt and pepper.
In a large nonstick skillet over medium heat, cook the sausage until lightly browned, about 5 minutes. Transfer to a paper towel lined plate. Raise the heat to medium-high and add the onions, bell pepper and asparagus to the skillet. Cook, stirring, until softened, about 4 minutes. Stir the sausage into the vegetables and season lightly with salt and pepper.
In the prepared casserole, layer half the bread cubes, then half the sausage mixture and half the cheese. Pour half of the egg mixture over the layers, then repeat the layering. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
Preheat the oven to 350 degrees F.
Remove the plastic wrap and place the casserole in the oven. Bake until set in the center, puffed and golden, about 1 hour. Let cool for 10 minutes before serving.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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