If you’re hosting a brunch or feeding multiple people for breakfast this egg bake is a delicious option. Preparing the ingredients ahead of time makes this main entree an easy solution for a morning meal. The vegetables and breakfast sausage can be mixed and matched to ensure the egg bake is something everyone will enjoy.
4 cups cubed Italian or ciabatta bread
10 Clearly Organic Eggs
1 1/2 cups Clearly Organic Milk
1/2 teaspoon salt
1 teaspoon pepper
1 cup cooked breakfast sausage
1/2 cup asparagus, cut into 1 inch pieces
1/2 cup broccoli florets, cut into small pieces
1/4 cup red pepper, chopped
1/2 cup grated cheese (Monterey Jack or cheddar)
Grease a 13×9 baking dish with Clearly Organic cooking spray. Set aside. In a medium size sautéed pan add 1 tablespoon Clearly Organic Olive Oil. On medium-high heat sauté vegetables for 5 minutes. Remove from heat and let cool. Cut Italian bread loaf into cubes, then place in greased 13×9 baking dish. Vigorously whisk together eggs, milk, salt and pepper. After egg mixture is sufficiently whisked pour over bread chunks. Gently toss bread chunks in baking dish to ensure liquid is evenly distributed. Top the bread chunks with the sautéed vegetables and cooked breakfast sausage. Cover baking dish with aluminum foil and store in refrigerator overnight.
Preheat oven to 350 degrees. Remove egg dish from the refrigerator and place in the preheated oven, covered. Bake for 35 minutes. Uncover dish and add 1/2 cup grated cheese then continue baking for another 15 minutes or until eggs are fully cooked.
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