Fiesta Breakfast Casserole - Pepperidge Farm
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    Fiesta Breakfast Casserole

    Fiesta Breakfast Casserole

    • Prep: 15 minutes
    • Serves: 6

    Made With

    • Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups)
      Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups) View Product

    Ingredients & Directions

    • 1/2 pound bulk pork sausage
    • 12 slices Pepperidge Farm® White Calcium Enriched Sliced Sandwich Bread, cut into cubes (about 6 cups)
    • 1.5 cups shredded Cheddar cheese(about 6 ounces)
    • 1 cup Pace® Picante Sauce
    • 4 egg
    • 3/4 cup milk

    Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

    Spoon the sausage into an 11 x 7 x 2-inch baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat.  Cover and refrigerate for 2 hours or overnight.

    Heat the oven to 350°F.  Uncover the baking dish.

    Bake for 45 minutes or until a knife inserted in the center comes out clean.

    Tips

    Make-Ahead: Prepare this dish the night before and pop it into the oven in the morning. It's great for when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!

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