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Next time you're expecting weekend guests, serve this hearty, make-ahead breakfast casserole. It's simply delicious, and a great way to get the day started.
cost per recipe: $6.84
Lightly grease a 13x9x2-inch baking dish. Arrange the bread cubes in the bottom of the dish.
Cook the sausage and red pepper in a 12-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Spoon the sausage mixture over the bread cubes.
Beat the soup, eggs, milk and cheese in a large bowl with a fork or whisk. Pour the egg mixture over the sausage mixture. Cover and refrigerate for 1 hour or overnight.
Heat the oven to 350°F. Uncover the baking dish.
Bake for 55 minutes or until a knife inserted in the center comes out clean.
Excellent and very easy
So easy a kid could make this with no difficulty. Sinfully tasty and gooey. I would just make sure the bread you use is heavily toasted first or will be a bit soggy. Also I would cook at 355 for 60 minutes just to get the eggs to set up a bit better
What SOUP is in this recipe?? It refers to soup being mixed together with eggs, etc, in the instructions.... but no soup is shown in the ingredients list. What am I missing?? it sounds really good and I'd like to give it a try...
We suggest using Campbell’s® Condensed Cream of Mushroom Soup in this recipe.
Sorry Cheryl, you're not missing anything - it's a temporary glitch preventing the soup ingredient from properly displaying in the recipe ingredients. Please use 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup, and please do let us know how you like the recipe!
nice breakfast dish
i have made it 3 times for large groups at the beach, and making it again this morning- only thing i added was a bit of onions to the peppers n sausage , n thinking of some strips of bacon on top .... excellent dish ...
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.