Fiesta Breakfast Casserole
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Fiesta Breakfast Casserole

  • Prep: 15 minutes
  • Serves: 6
  • 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!