Description
A delicious and hearty breakfast casserole featuring sausage and pumpkin, perfect for a cozy morning.
Ingredients
Scale
- 1 pound breakfast sausage
- 2 cups pumpkin puree
- 6 large eggs
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 2 cups shredded cheese (cheddar or your choice)
- 4 cups cubed bread (preferably stale)
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet, cook the sausage over medium heat until browned. Drain excess fat.
- In a large bowl, whisk together the pumpkin puree, eggs, milk, salt, pepper, cinnamon, and nutmeg.
- Add the cooked sausage, cubed bread, and half of the cheese to the pumpkin mixture. Stir until well combined.
- Pour the mixture into a greased baking dish and top with the remaining cheese.
- Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- This casserole can be made ahead of time and stored in the refrigerator overnight.
- Leftovers can be reheated in the microwave or oven.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 150mg