Makeahead Breakfast Casserole

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 1 sweet onion
• 1/2 bell pepper (red or orange)
• 12 -16 ounces reduced-fat lamb sausage
• 6 slices french bread
• 6 eggs
• 1 (14 ounce) can evaporated milk
• about 1/4 c milk (evaporated milk plus milk should equal 2 cups)
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon baking powder
• 4 ounces cheddar cheese, shredded
• 1 (8 ounce) package sliced baby bella mixed mushrooms
• 4 green onions, chopped
• 1 ounce cheddar cheese, shredded

Recipe

• 1 up to 2 days beforehand:.
• 2 fry onion, bell pepper and sausage, drain. put in ziplock bag in fridge.
• 3 cube bread and leave out uncovered to dry out.
• 4 whisk eggs, milk, salt and pepper and baking powder. store in separate ziplock bag in fridge.
• 5 chop green onions and keep in separate small baggie in fridge.
• 6 that morning:.
• 7 preheat oven to 350 degrees.
• 8 grease a 9x9 3" deep casserole dish. (if doubling the recipe, use an 11x11 4" deep casserole dish.).
• 9 place bread over bottom, then sausage mixture, then mushrooms, then cheese, then egg mixture. don't add green onions yet.
• 10 depending on the size of your bread and veggies, you might need to whisk up a few more eggs and milk to add to the casserole. the egg mixture should come close to covering the other ingredients.
• 11 bake 30 minutes, add green onion and stir, top with remaining cheese, then bake an additional 15 minutes, or until eggs are set.
• 12 remove from oven and let set about five minutes so casserole will firm up a bit.