Fiesta Breakfast Casserole

By Belinda

Ingredients

• 1/2 lb. bulk pork sausage
• 12 slices Pepperidge Farm® White Sandwich Bread, cut into cubes (about 6 cups)
• 1 1/2 cups shredded Cheddar cheese (about 6 ounces)
• 1 cup Pace® Picante Sauce
• 4 eggs
• 3/4 cup milk

Details

Servings 6

Preparation

Step 1

1. Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. 2. Spoon the sausage into a 2-quart shallow baking dish. Top with the bread cubes and cheese. Beat the picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight. 3. Heat the oven to 350 degrees F. Uncover the baking dish. 4. Bake for 45 minutes or until a knife inserted in the center comes out clean. 5. Prepare this dish the night before and pop it into the oven in the morning.