Overnight Sausage and Egg Casserole Flavor Boost

Ingredients

• 1 pound breakfast sausage, crumbled
• 1 medium onion, diced
• 1 bell pepper diced
• 8 large eggs
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• to taste salt and pepper
• 6 slices whole wheat bread, cubed
• for garnish fresh parsley, chopped

Instructions

1. In a large skillet, cook the crumbled sausage over medium heat until browned and cooked through. Drain excess fat.
2. Add the diced onion and bell pepper to the skillet and sauté until softened, about 3-4 minutes. Remove from heat and set aside.
3. In a large mixing bowl, whisk together the eggs, milk, garlic powder, paprika, salt, and pepper until well combined.
4. In a greased 9x13 inch baking dish, layer the cubed whole wheat bread evenly across the bottom.
5. Spread the sausage mixture over the bread cubes, followed by the shredded cheddar cheese.
6. Pour the egg mixture evenly over the entire dish, ensuring that all bread is soaked.
7. Cover the casserole with plastic wrap and refrigerate overnight (or at least for 4 hours) to allow flavors to meld and bread to absorb the egg mixture.
8. Preheat the oven to 350°F (175°C). Remove the plastic wrap and bake the casserole for 45-50 minutes or until the eggs are set and the top is golden brown.
9. Allow to cool slightly before serving. Garnish with fresh chopped parsley for added flavor and color.