Egg Sausage Casserole

Method

1. 1

   In a large skillet heat the 2 Tablespoons olive oil over medium heat. Suate the garlic and onion for 2 minutes. Add the sausage and bell pepper and cook until browned. Drain the fat and set aside.

2. 2

   Spread the croutons evenly into the bottom of a greased or non-stick 9×13 inch baking dish or casserole dish.

3. 3

   Sprinkle the sausage and 1/2 cup of cheese evenly over the bread.

4. 4

   In a large mixing bowl whisk the eggs and milk. Stir in the paprika, oregano, salt and pepper.

5. 5

   Pour the egg mixture over the croutons and cheese, making sure to spread it evenly in the pan.

6. 6

   Cover with foil or plastic wrap and refrigerate for 2 hours or overnight or up to a day ahead of time.

7. 7

   When you are ready to bake the casserole preheat the oven to 375 degrees F.

8. 8

   Remove from the fridge and sprinkle the cheese on the casserole.

9. 9

   Bake for 40-45 minutes, or until set and the edges are just starting to crisp. If you want extra crispy edges cook for 45-50 minutes. To test if the casserole is done cooking, insert a knife in the center of the egg casserole and make sure it comes out clean.

10. 10

    Let sit for 10 minutes and then slice into squares.

11. 11

    Serve with fresh parasley, green onion, sour cream or hot sauce.

12. 12

    Leftovers will keep well in the refrigerator for up to 5 days. You can reheat in the microwave.