Breakfast Casserole
Servings: 10
Preparation Time: 1 hour
About 450 calories per serving.
1 8-ounce loaf Italian bread
3 tablespoons butter or margarine, melted
2 pounds hot or sweet Italian sausage links
12 large eggs
salt
pepper
1 large red pepper
1 small onion
1 small zucchini, about 8 ounces
1 package mushrooms, about 8 ounces
1/2 teaspoon dried thyme
Preheat oven to 325 degrees. Slice bread into 1/4-inch-thick diagonal slices. Line bottom of 12" by 9" baking dish or shallow casserole with bread, overlapping slices if necessary. Brush with butter or margarine.
Remove sausage from casings. In 12-inch skillet over medium-high heat, cook sausage until well-browned, stirring frequently. With slotted spoon, place cooked sausage on top of bread in baking dish. Discard all but 1tablespoon sausage drippings.
In bowl, with fork, mix eggs with 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/3 cup water. Pour eggs mixture over sausage and bread. Cover baking dish with foil and bake 25 minutes or until eggs are set but still moist.
Meanwhile, cut red peppers, onion, zucchini, and mushrooms into 1/4-inch-thick slices. In same 12-inch skillet over high heat, in hot sausage drippings, cook vegetables with thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper until tender-crisp and golden brown.
To serve, arrange vegetables on top of casserole.
