Hawaiian Sausage Breakfast Casserole

Hawaiian sweet bread topped with cheese, breakfast sausage, red bell pepper, pineapple and egg-milk mixture for a Hawaiian sausage casserole.

Prep: 15 min | Yield: 8 servings

Ingredients

• PAM® Original No-Stick Cooking Spray
• 5 slices Hawaiian sweet sliced bread (from 16 ounce package)
• 1 1/2 cups shredded Colby & Monterey Jack cheese, divided
• 6 eggs
• 1 1/2 cups reduced fat (2%) milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound Odom's Tennessee Pride® Mild Country Sausage, thawed if frozen
• 1 cup chopped red bell pepper
• 1 (8 ounce) can pineapple tidbits in juice, drained

Instructions

1. Heat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with cooking spray. Place bread in single layer in dish, cutting slices to fit. Sprinkle with 3/4 cup cheese.
2. Whisk together eggs, milk, salt and black pepper in medium bowl until blended.
3. Heat large skillet over medium-high heat. Add sausage; cook for 5 minutes, stirring occasionally. Add bell pepper; cook for 2 minutes more or until bell pepper is tender and sausage is crumbled and no longer pink. Drain.
4. Spoon meat mixture over cheese in dish; top evenly with pineapple. Pour egg mixture over sausage layer. Sprinkle with remaining 3/4 cup cheese.
5. Bake for 25 to 30 minutes or until knife inserted in center comes out clean.

Notes

Make Ahead: Prepare casserole through step 4. Cover; refrigerate at least 8 hours or overnight. Heat oven to 350 degrees F. Bake for 35 minutes or until knife inserted in center comes out clean.

Nutrition

Per serving: Calories: 409

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.