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Breakfast Casserole: For Dinner!

This recipe is dedicated to a loyal reader, Frank, who faithfully peruses our new postings each week, but rarely cooks anything except eggs. And to families, couples, and singles across America who are not afraid to eat and enjoy breakfast for dinner, this one’s for you. (What else are you going to do with all those fresh eggs from the market?)

Breakfast for Dinner Casserole

Breakfast Casserole on a plate

Breakfast Casserole

(Makes 6 to 8 servings)

  • 1 to 2 whole grain baguettes
  • 1 to 2 tablespoons olive oil
  • 1/2 pound lean turkey sausage
  • 1/2 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 cup sliced mushrooms
  • 6 eggs
  • 1/4 cup skim milk
  • 3/4 cup low-fat shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • 1/2 cup diced tomatoes (for topping)

Cut baguette(s) in half, lengthwise. Lightly brush sides with olive oil and cut into 1/2-inch cubes. Place bread pieces in 13 x 9-inch dish. In medium skillet, cook turkey sausage according to package directions. Set aside on paper towel-lined plate. In same pan, heat remaining olive oil over medium-high and saute onions for 1 to 2 minutes. Add peppers and mushrooms and saute 2 to 3 minutes. Remove from heat and set aside. Cut sausage into thin, 1/4-inch slices.

In medium bowl, whisk together eggs, milk, and pepper (optional). Pour egg mixture over bread. Add vegetables, sausage, and salt and pepper (optional). Cover and chill for 1 hour to let egg mixture soak into bread.

Preheat oven to 350 F. Remove covering from dish and top with cheese. Bake for 30 to 40 minutes, or until top is golden brown. Let cool for 5 minutes. Top with diced tomatoes and serve with fruit salad or greens.

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