Sunday Brunch Casserole

  Breakfast

My father was a chef, and this was one of his favorite recipes. He served it in the hotels where he worked as well as at home. Whenever it's served today in my home, it never fails to bring back fond memories of a table laden with food and encircled with family and friends enjoying the aromas, tastes and laughter.

Sunday Brunch Casserole

Average Rating: 4.6

TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min.
YIELD: 8-10 servings.

Ingredients

  • 6 slices sourdough bread
  • 3 to 4 tablespoons butter, softened
  • 2 cups shredded cheddar cheese
  • 1 pound bulk pork sausage, cooked and drained
  • 1/2 medium sweet red pepper, cut into thin strips
  • 1/4 cup sliced green onion tops
  • 3 large eggs
  • 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
  • 2 cups whole milk
  • 1/4 cup white wine or chicken broth
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon pepper

Instructions

  • 1. Remove and discard crust from bread if desired. Butter bread; cube and place in a greased 13x9-in. baking dish. Sprinkle with the cheese, sausage, red pepper and onions in order given.
  • 2. In a large bowl, beat eggs. Add the soup, milk, wine, mustard and pepper. Pour over bread mixture; cover and refrigerate overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Nutrition Facts

1 cup: 331 calories, 23g fat (12g saturated fat), 121mg cholesterol, 708mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 14g protein.

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