Fiesta Breakfast Casserole

This recipe is my sister's go-to recipe for entertaining and special occasions.  Vicky Scalzitti Romano loves that it goes together quickly the night before, and it bakes up the day you need it. And I heard her exclaim: 'It's perfect for Christmas morning!' because the cooking time is true, and it will hold up nicely for an hour or two. Here's the interesting back story: years ago, when confronted with feeding her daughter's entire swim team, Vicky found this recipe on the jar of the leftover bottle of 'Pace' salsa.

INGREDIENTS

1/2 pound bulk Italian sausage (use 'hot' if you like things that are spicy)
6    cups white bread, cut into cubes (stale is actually better)
1  1/2 cups shredded cheddar cheese
1  cup salsa or 1 cup diced tomatoes
4  eggs
3/4 cup whole milk

METHOD

Cook sausage until browned.  Pour off fat.

Arrange cooked sausage evenly on the bottom of a 2 qt shallow baking dish.  Top with bread cubes, then sprinkle cheese over the bread.  In a separate bowl, mix up eggs and milk, then add the salsa.  Pour this mixture evenly over all.  Cover with plastic wrap and refrigerate overnight, or for two hours.

Bake uncovered at 350 degrees for 45 minutes or until done. Serve with sour cream, green onions, hot sauce, and additional salsa.

Serves 6.

Printable version of Fiesta Breakfast Casserole