Red Pepper, Corn, and Sausage Breakfast Casserole
 
Prep time
Cook time
Total time
 
This Sausage Breakfast Casserole has everything you love about brunch mingled together in one dish! Toasty, cheesy, savory... it's so grand! 
Serves: 12
Ingredients
  • Corn and Red Pepper Soup Mix
  • 4 cups Chicken Stock
  • 1.5 cup Heavy Cream
  • 8 Large Croissants, torn and toasted
  • 1 lb. Ground Italian Sausage
  • 6 Eggs
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • 3 cups Swiss Cheese, shredded
  • Italian Parsley, garnish
  • Green Onions, garnish
Instructions
  1. Make the soup according to packaged directions, adding an extra half cup of heavy cream. Allow to cool slightly on the stove and then set in the refrigerator to cool completely.
  2. Tear the croissants into smaller pieces and toast in the oven at 400F on a baking sheet for 5 minutes. Depending on the size of your sheet pan, you may have to divide in half and toast in two separate batches. Set aside to cool.
  3. While the croissants toast, crumble and brown the sausage.
  4. Whisk eggs with salt + pepper, then pour and mix into the cooled soup to create a custard.
  5. Mix the sausage and 2 cups of the shredded Swiss cheese with the toasted croissants and place in a large casserole dish. Allow the casserole to marry in the fridge for at least 1 hour.
  6. Preheat oven to 350F. Sprinkle remaining 1 cup of cheese on top of the casserole and bake for 45 minutes. Let stand for 10 minutes before slicing. Sprinkle with Italian parsley and green onions, if desired.
Recipe by Slice of Jess at https://sliceofjess.com/red-pepper-corn-and-sausage-breakfast-casserole/