We eat a lot of pizza around my house.
It’s like the perfect meal if you ask me. It covers all the food groups, and basically eliminates any work on my part. Unless, of course, we make our own–which is slowly becoming the trend around here.
It’s something Doodle will eat, and as long as we don’t let any peppers or onions touch his slice, he’s good to go.
So I thought, why just limit pizza for lunch and dinner? Heck, let’s make it for breakfast, too, so I can completely ruin any chance I have of shoe-horning myself into a swimsuit this summer.
And technically, there are probably a lot worse things you could eat for breakfast, though most days I do actually stick to my old stand-by (oatmeal). For this recipe, I used reduced-fat sausage, a lot of veggies, and skim milk. I think it would work great with egg substitute as well, though the Tall Boy might revolt if I attempted to serve those to him. =)
I love make-ahead breakfast casseroles, particularly when we have weekend guests, or are hosting brunch for family. That way, all I have to do when I get up in the mornings is pop the dish in the oven, put on the coffee, set out some fresh fruit, and relax!
- ½ pound ground breakfast sausage (I used reduced-fat)
- ¼ teaspoon red pepper flakes
- a big handful of sliced mushrooms, about ½ cup
- ½ cup diced red onion
- ½ bell pepper, chopped
- 2 cloves garlic, minced
- approximately half a loaf of Italian bread, cubed
- ⅓ cup pepperoni (I used turkey)
- 1 small can sliced black olives
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded parmesan cheese, divided
- 4 eggs
- ¾ cup milk
- 1 teaspoon Italian seasoning
- Combine sausage, red pepper flakes and veggies (including your garlic) in a large skillet, cooking until sausage is brown and crumbly. Drain, and set aside.
- Meanwhile, place half of your bread cubes in an 8x8 baking dish that has been sprayed with cooking spray. Top with sausage mixture, pepperoni, and olives. Sprinkle with half of the cheeses; then top with remaining bread cubes and cheeses.
- Whisk eggs in a medium bowl until smooth; add milk and whisk again to combine. Pour egg mixture over casserole, and sprinkle with Italian seasoning.
- Cover and refrigerate for 2 hours, or overnight. Before baking, allow the dish to stand at room temperature for 30 minutes.
- Uncover casserole, and bake at 350 for 45 to 55 minutes (this took 50 minutes in my oven), or until toothpick inserted in the center comes out clean.
Hope you’re having a great Wednesday!
I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!