Breakfast Casserole With Sausage and Peppers

I received this recipe from a friend, and it sounds good.

Source: bonappetit.com

Ingredients:

  • 1 pound hot and/or sweet Italian sausage, casings removed
  • 2 medium red bell peppers, stemmed, seeded, and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 8 large eggs
  • 2 cups whole milk
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon crushed red pepper flakes (optional for heat)
  • 10 cups 1-inch pieces country-style white or sourdough bread (about 1 loaf)
  • 2 cups coarsely grated Fontina or Gruyère cheese
  • 1/2 cup finely grated Pecorino or Parmesan cheese

Directions:

  1. Cook the Sausage and Peppers:

    • Heat oil in a large skillet over medium-high.
    • Add sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 8 minutes.
    • Using a slotted spoon, transfer sausage to a plate, leaving as much fat in the skillet as possible.

  2. Cook Vegetables:

    • Add bell peppers and onion to the skillet and cook, stirring occasionally, until softened, about 10 minutes.
    • Add garlic and cook, stirring, until fragrant, about 1 minute.
    • Season with salt and pepper.

  3. Prepare the Egg Mixture:

    • Whisk eggs, milk, salt, pepper, and red pepper flakes (if using) in a large bowl.

  4. Assemble the Casserole:

    • Place bread in a lightly greased 13x9x2-inch baking dish.
    • Scatter sausage, then pepper mixture over bread.
    • Pour egg mixture over, pressing down on bread to submerge.
    • Cover with plastic wrap and chill at least 2 hours or up to 1 day.

  5. Bake:

    • Preheat oven to 350°F.
    • Remove plastic wrap from casserole; sprinkle with Fontina and Pecorino.
    • Bake until top is golden brown, center is set, and a tester inserted into the center comes out clean, 50-60 minutes.
    • Let casserole cool slightly before serving.

Do Ahead:

  • Breakfast casserole can be assembled 2 days ahead; keep chilled.
  • Casserole can be baked 1 day ahead; reheat in a 350° oven until warmed through.