Fiesta Breakfast Casserole
Need a simple and delicious breakfast dish to serve overnight guests? Try this easy to make casserole - you can put it together the night before and just pop it in the oven about 45 minutes before you're ready to serve.
Ingredients
0.5 pound bulk pork sausage
12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups)
1.5 cups shredded Cheddar cheese(about 6 ounces)
1 cup Pace® Picante Sauce
4 egg
0.75 cup milk
12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups)
1.5 cups shredded Cheddar cheese(about 6 ounces)
1 cup Pace® Picante Sauce
4 egg
0.75 cup milk
Instructions
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Spoon the sausage into an 11 x 7 x 2-inch baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight.
Heat the oven to 350°F. Uncover the baking dish.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Spoon the sausage into an 11 x 7 x 2-inch baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight.
Heat the oven to 350°F. Uncover the baking dish.
Bake for 45 minutes or until a knife inserted in the center comes out clean.
Fiesta Breakfast Casserole
Print
Need a simple and delicious breakfast dish to serve overnight guests? Try this easy to make casserole - you can put it together the night before and just pop it in the oven about 45 minutes before you're ready to serve.
Instructions
Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.Spoon the sausage into an 11 x 7 x 2-inch baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight.Heat the oven to 350°F. Uncover the baking dish.Bake for 45 minutes or until a knife inserted in the center comes out clean.
Ingredients
0.5 pound bulk pork sausage12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups)1.5 cups shredded Cheddar cheese(about 6 ounces)1 cup Pace® Picante Sauce4 egg0.75 cup milk
