7 slices sourdough bread, cubed into 1” squares
1½ lbs. of maple sausage, ground
1 red pepper, julienned
1 green pepper, julienned
1 red onion, julienned
1 clove garlic, minced
8 eggs
6 fl. oz. Longmont Dairy whole milk
1 tsp. back ground pepper
1 Tbsp. Herbs de Provence
¹/³ bunch Italian parsley, chopped fine
½ cup Asiago cheese, shredded
½ cup Tilamook sharp cheddar cheese, shredded
Heat oven to 375°F. In a large pan, add a small amount of oil and cook the bulk ground sausage. Save the rendered fat and use to sauté the peppers, onions and garlic. Mix the eggs, milk, herbs, parsley and black pepper in a large bowl. In a 9"x13" casserole pan, spray well with non-stick pan spray and layer as follows: bread, cooked sausage, cooked peppers, onion and garlic, cheese, egg mixture.
Allow the egg mixture to soak into the bread, press into pan to ensure all is coated. Cover with foil and bake at 375° for about 40 minutes. Uncover and finish until center is fully cooked. The dish will have a nice golden color when finished. Top with more cheese as needed. Garnish with tomatoes and basil, if desired.
From Colorado Proud's Farm Fresh;
Recipe by Chef Jason K. Morse |
