The Big Breakfast Bake
A hearty blend of cubed bread or buttery croissants layered with savoury Italian pork sausage, roasted red peppers, and cheddar cheese, baked in a creamy mushroom and egg custard for the ultimate comfort breakfast.
16
- ¼ cup 60 mL Vegetable oil, divided
- 16 cups 480 g White bread, croissants or brioche cut into 1″ cubes*
- 1 1 Large onion, diced
- 1 tbsp 6 g Oregano, dried, ground
- 10 10 Italian pork sausage, hot or sweet, casings removed
- 2 2 Red peppers, seeded and diced
- 2 lb 907 mL Signature Cream of Mushroom
- 24 24 Eggs
- 4 cups 946 mL Whole milk
- 3 cups 250 g Cheddar cheese, shredded
- Preheat over to 180°C (350°F)
- Lightly grease a 12″x 20″ hotel pan with 2 tbsp oil. Arrange bread cubes in the base of the pan.
- In a large skillet, heat remaining oil over medium. Sauté onion until translucent. Add sausage meat and red peppers and sauté, breaking up meat into bite size chunks, until sausage is lightly browned and cooked through. Spoon mixture evenly over bread cubes.
- In a large bowl, whisk together Signature Cream of Mushroom Soup, eggs, milk and half the cheese. Pour over sausage mixture. Cover pan and refrigerate overnight.
- Uncover hotel pan and top with remaining cheese. Bake uncovered for 1 hour or until egg mixture is set and a knife inserted into the middle comes out clean.
Tips
*Day old bread a great option
Nutrition Facts
Per
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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