This recipe was a great twist on the classic sweet bread pudding we’re all so used to! Hearty and filling, it’s great start to any day. It was fairly easy to make as well! And, because I wanted to make the whole thing from scratch, the bread I used was day old whole wheat french bread! Easy peasy – the longest part of this recipe was the baking time!
What lead to this breakfast twist? Well, whenever Steph is in town, we just haaave to try a new breakfast recipe! The loaded hashbrown casserole was a complete hit last time and I was hesitant when I went searching for a new breakfast recipe to try. The recipe below was adapted from this original recipe on quorn.com. It was a good find! I didn’t quite match the hashbrown casserole, but it was a good second! We’ve found it’s a little more difficult to make pescetarian meals when you have a non-pescetarian visitors so we usually add a breakfast meat and either pick it out or deal with it in one meal. You can always just take the breakfast meat out. If you do take the breakfast meat out, I would add quinoa so the recipe still has protein to keep you full! This is another great recipe that allows you to add or subtract the veggies you want or don’t want. So, have at it, customize it to your liking! Have fun and enjoy!
What you need:
2 Tbsp. olive oil
1 white onion, diced
1 red pepper, diced
1 cup white mushrooms, sliced
1 zucchini, diced
1 package Boulder breakfast sausage (use your favorite and as much as you want)
PDS, to taste
1 small carton (15oz, I think) Egg Beaters, Southwestern style
2 cups milk
6 cups (½-inch cubes) day-old bread, crusts removed
2 cup shredded cheddar cheese, divided
What to do:
- Cook breakfast sausage if the sausage you use is uncooked. When cooked, dice.
- Heat oil in large, non-stick skillet over med.-high heat, add onions, peppers, mushrooms and zucchini. Sauté 3-4 minutes or until vegetables are just softened. Stir in cooked breakfast sausage; season with PDS. Sauté 2 minutes longer. Remove from heat.
- Let cool slightly.
- Whisk together eggs and milk in a large bowl. Add bread and toss gently. Let stand 5 minutes. Stir in vegetable mixture and 1 cup of cheese.
- Spoon mixture into greased 9×13-inch glass baking dish. Top with reserved cup of cheese. Bake 45-50 minutes or until custard is set in center and top and edges are golden brown.