There are countless ways to adapt this breakfast dish. Leave out the Italian sausage if you’re looking to make this vegetarian, or swap it out for bacon or ham. Swap out the cheese for your favorite variety (shredded cheddar would be a great choice), or mix up the veggies: add onions, peppers, or anything your heart desires.
Ingredients
- 1 tbsp.
butter
- 1 lb.
ground Italian sausage
- 10
large eggs
- 2 c.
whole milk
-
Kosher salt
-
Freshly ground black pepper
- 4 c.
cubed bread
- 1 1/2 c.
shredded Fontina, divided
- 1 c.
frozen spinach, defrosted, drained, and chopped
- 1 c.
sliced baby Bella mushrooms
- 1 c.
halved grape tomatoes
- 1/4 c.
torn basil, for garnish
Description
- Step 1Preheat oven to 350° and grease a 9"-x-13" baking dish with butter. In a large skillet over medium-high heat, add sausage and cook, breaking up large pieces with a spoon, until golden, about 7 minutes. Remove from heat and let cool.
- Step 2In a large bowl, whisk together eggs and milk and season with salt and pepper. Gently fold in bread, 1 cup cheese, spinach, mushrooms, tomatoes, and cooked sausage.
- Step 3Pour mixture into prepared baking dish. Top with remaining 1/2 cup cheese and bake 50 to 55 minutes, until cheese is golden and no liquid remains. Garnish with basil before serving.
