What are you having for breakfast or brunch during the holidays? This sausage & veggie lovers breakfast casserole would be absolutely perfect! Chuck full of veggies and rounded out with delicious sausage it will keep you fueled as you run around to the festivities here there and everywhere throughout the day. There’s just something about having the family near and enjoying a delicious meal together. Sadly, I won’t be seeing my parents or brother for Christmas this year. I will however get to spend the holiday with my sister! Now that I am extremely grateful for! It’s been almost a year to the day that we’ve seen each other and this will be the best present yet.
Traditionally we usually get a late start for the morning and by the time w’er ready to open gifts we usually have breakfast cooking in the background. Sometimes cinnamon rolls, sometimes hot chocolate or hot tea, but always a casserole of some sort. I wanted a way to pack in a bunch of veggies and so I opted to toss them all into my casserole. Johnsonville sausage was the perfect addition to help make the casserole a little more hearty to keep us full until late afternoon when dinner is typically ready. What’s on your holiday menu? Can you believe it’s coming so quick? Neither can I! Better get to shopping, and come back and let me know what you end up deciding to make!
Sausage & Veggie Lovers Breakfast Casserole
This Sausage & Veggie Lovers Breakfast Casserole is hearty & loaded with delicious veggies. Perfect for weekends, brunch, holidays, or any mornings you want an extra special & filling breakfast!
Ingredients
- 8 eggs
- 3 c. milk
- 2 c. fresh spinach chopped
- 1/2 med. onion chopped
- 1 yellow bell pepper diced
- 1 red bell pepper diced
- 1 c. sliced mushrooms
- 8 c. French bread cubes ¾-inch pieces
- 1 pkg. Johnsonville Original Recipe Breakfast Sausage
- 2 c. 8 ounces shredded cheddar cheese (I used white cheddar)
Instructions
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Preheat oven to 375°F.
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Add bread cubes, all of the vegetables, and sausage into a lightly greased 13x9-inch baking dish; top with cheese.
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In a large bowl scramble your eggs together with your milk. Pour over your bread mixture.
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Bake 45-55 minutes or until knife inserted in center comes out clean.
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Let stand 10 minutes before cutting into 12 squares to serve.
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
