Ingredients
- 1 1/4 pounds breakfast sausage
- 1/2 large onion diced
- 1 clove garlic minced
- 1 medium bell pepper diced (any color)
- 9 large eggs
- 2 1/3 cups milk
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 6 1/2 cups bread cubes day-old
- 1 1/2 cups shredded Monterey Jack cheese
- Freshly chopped parsley for garnish
Instructions
- Preheat the oven to 350°F.
- Cook the sausage in a large skillet over medium heat. Once it is almost cooked, add the diced onion, bell pepper, and garlic, cooking until vegetables are tender. Set aside.
- Separately, in a mixing bowl, combine the eggs, milk, and seasonings. Grease a 9x13 pan, then place bread cubes inside, followed by the sausage mixture and 1 cup of shredded cheese. Pour the egg mixture evenly over the bread and sausage.
- Bake for 30 minutes, then add the remaining 1/2 cup of cheese and bake for 20 more minutes or until the casserole is firm and no longer liquidy. Let rest before serving, then top with chopped parsley.
