Fiesta Breakfast Casserole
Makes: 6 servings (about 1 1/2 cups each)
Prep: 15 minutes
Chill: 2 hours
Bake: 45 minutes
- 1/2 pound bulk pork sausage
- 12 slices Pepperidge Farm White Sandwich Bread, cut into cubes
- 1 1/2 cups shredded Cheddar cheese
- 1 cup Pace Picante sauce
- 4 eggs
- 3/4 cup milk
- Cook sausage in 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
- Spoon sausage into 2-quart shallow baking dish. Top with bread cubes and cheese. Beat picante sauce, eggs and milk in medium bowl with fork or whisk. Pour picante sauce mixture over bread mixture. Stir and press bread mixture into picante sauce mixture to coat. Cover and refrigerate 2 hours or overnight.
- Heat oven to 350°F. Uncover baking dish.
- Bake 45 minutes, or until knife inserted in center comes out clean.
Tip: Prepare dish the night before and pop into oven in the morning. It’s great when you have overnight guests. Add a simple side of sliced melon and breakfast is ready!
