Title : Breakfast casserole
Categories : Brunch, eggs, vegetables, breads, meats
Servings : 10

-Waldine Van Geffen VGHC42A Salt and pepper to taste
8 oz Loaf Italian bread 1 lg Red pepper; 1/4" slices
3 tb Butter or margarine; melted 1 sm Onion; 1/4" slices
2 lb Hot or sweet Italian sausage 1 sm Zucchini; 1/4" slices
-links 1/2 ts Dried thyme
12 lg Eggs



Preheat oven to 325~. Slice bread into 1/4"-thick diagonal slices. Line
bottom of 13x9" baking dish or shallow casserole with bread, overlapping
slices if necessary. Brush with butter or margarine. Remove sausage from
casings. Cook sausage until well-browned, stirring frequently. Wtih slotted
spoon, place cooked sausage on top of bread in baking dish. Discard all but
1 T sausage drippings. In bowl, mix eggs with salt, pepper and 1/3 c water.
Pour egg mixture over sausage and bread. Cover baking dish with foil and
bake 25 minutes or until eggs are set but still moist. In same skillet,
cook veggies with thyme, salt and pepper until tender-crisp and golden
brown. To serve, arrange veggies on top of casserole. (wrv)

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