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)
  • 1 cup sliced mushrooms
  • <1 cup fresh spinach
  • ½ medium yellow onion, diced
  • 1 teaspoon minced garlic
  • salt and fresh ground black pepper
  • 4 slices day-old bread
  • 10 large eggs
  • ½ cup Island Farms milk
  • ½ cup shredded cheese
  • Fresh basil
  • Optional: 3/4 pound uncooked sausage, casings removed
  1. Brown sausage in a pan.
  2. Add veggies, garlic and salt & pepper, cook until tender.
  3. Set sausage and veggies aside.
  4. Prepare 9x13 greased pan.
  5. Break bread into small even pieces and place in pan.
  6. In bowl, whisk eggs, mik, 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 remaining ¼ cup cheese. Add a sprinkle of salt and pepper on top and shredded basil.
  9. Cover with plastic wrap and refrigerate overnight.