Recipe courtesy of Jimmy Dean
Print
Total:
1 hr 15 min
Prep:
25 min
Cook:
50 min
Yield:
12 serving
Level:
Easy
Total:
1 hr 15 min
Prep:
25 min
Cook:
50 min
Yield:
12 serving
Level:
Easy

Ingredients

  • 8 eggs
  • 3 cups milk
  • 2 teaspoons dried oregano
  • Kosher salt and freshly ground black pepper
  • 8 cups French bread cubes (3/4-inch pieces)
  • 1 (9.6-ounce) package Jimmy Dean(R) Hearty Original Sausage Crumbles
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 green onions, thinly sliced
  • 1 zucchini, cut lengthwise in half, then thinly sliced
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped green bell pepper
  • Tiny Tomatoes Salad, recipe follows, for serving
Tiny Tomatoes Salad:
  • 1 pint yellow grape or pear tomatoes
  • 1 pint red grape or pear tomatoes
  • 1 small shallot, finely diced
  • 2 tablespoons fresh basil chiffonade (slices)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. Beat eggs, milk, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper in large bowl with wire whisk until well blended. Add bread cubes and stir gently until evenly coated. Stir in sausage, 1 1/2 cups cheese, green onions, zucchini, red pepper, and green pepper. Pour the egg-bread mixture into a lightly greased 13-inch by 9-inch baking dish. Sprinkle with remaining cheese. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares. Serve with the Tiny Tomatoes Salad.

Tiny Tomatoes Salad:

Halve the tomatoes and toss in a medium-size bowl with shallot, basil, olive oil, balsamic, and salt and pepper.

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