Spring-Ahead Breakfast (or Dinner!) Casserole

Spring ahead with this ready to bake casserole breakfast. Lost hour of sleep? No problem!

  • 2 bell peppers, diced (any colour you prefer; about 2 cups)
  • 250 mL (1 cup) sliced mushrooms
  • 250 mL (1 cup) fresh spinach
  • ½ medium yellow onion, diced
  • 5 mL (1 tsp) minced fresh garlic
  • Salt and freshly-ground black pepper to taste
  • 4 slices day-old bread
  • 10 large eggs
  • 250 mL (½ cup) Island Farms milk
  • 250 mL (½ cup) shredded cheese
  • Fresh basil, shredded
  • Optional: 340 g (¾ lb.) uncooked sausage, casings removed
  1. Brown the sausage in a pan.
  2. Add the veggies, garlic and salt and pepper; cook until tender.
  3. Set the sausage and veggies aside.
  4. Grease a 22–33 cm (9 x13 in.) pan.
  5. Break the bread into small, even pieces and place in the pan.
  6. In bowl, whisk the eggs, milk and 60 mL (¼ cup) of the shredded cheese.
  7. Pour half of the egg mixture over the bread.
  8. Top with the sausage and vegetables, then the remaining egg mixture and the remaining 60 mL (¼ cup) of cheese. Add a sprinkle of salt and pepper on top and the shredded basil.
  9. Cover with plastic wrap and refrigerate overnight.