Table of Contents: BREAKFAST, EGGS, & CHEESE




1. Make at least one to two days in advance and keep refrigerated.

2. Or, make earlier and freeze.

3. If freezing, allow the casserole to completely thaw before cooking.

4. If possible, have casserole at room temperature before cooking.  If not, add extra cooking time.  Casserole is done when puffed-up, the top is set and lightly browned.

5. Leftovers can be microwaved.


1 lb. hot bulk sausage (I use Jimmy Dean)

1 large onion, chopped

6 to 8 fresh mini-sized sweet peppers; red, yellow, &/or orange

12 slices white bread w/ends still on the bread, cut into quarters

10 oz. sharp Cheddar cheese, coarsely grated

8 large eggs

4 cups milk, whole or low fat

1 ½ tsp. salt

½ tsp. dry mustard

¼ tsp. freshly ground fine black pepper









Spray-oil a 9” x 13” flat baking dish.  In a skillet, cook the sausage using a whisk or a fork until done and crumbled.  Discard all but 2 T. of the drippings; then cook the onion in the drippings until tender.


Slice the mini peppers into thin rings; remove and discard the seeds.


Make Layers, as evenly as possible:

1. One half of the bread quarters

2. One half of the crumbled sausage

3. One half of the cooked onions

4. One half of the sliced pepper rings

5. One half of the grated cheese

6. Repeat the layers


In a large bowl, beat the eggs with a whisk or a fork until well beaten; then beat in the milk to combine with the eggs.   Add the salt, dry mustard, and pepper.  Beat all ingredients together; then scrape the bowl with a plastic spatula.  Beat again to be certain that the dry

mustard is dissolved and blended.


Pour the egg/milk mixture over the entire top of the layered casserole.  Cover the casserole and either refrigerate or freeze.  It will need at least overnight refrigeration before baking.



When ready to bake, remove the casserole from the refrigerator 1 hour before baking.  (If not possible, add extra cooking time as noted above.)  If casserole is frozen, place in the refrigerator to thaw completely before baking.


Begin with a cold oven; then bake at 350 degrees for 50 minutes.


Serves: 10 to 12


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