Sausage and Pepper Breakfast Skillet

This dish looks impressive but is super simple to prepare. Layering the bread slices in a circular pattern is an easy way to dress up a basic egg bake.

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  • prep time 20 min
  • total time 50 min
  • ingredients 7
  • servings 8
 

Ingredients

2
cans Pillsbury™ refrigerated French loaf
1
lb ground Italian pork sausage
2
medium red bell peppers, seeded and chopped
10
eggs
2 1/2
cups milk
1/2
teaspoon salt
2
tablespoons chopped fresh Italian (flat-leaf) parsley

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LOCATION

Steps

  • 1 Heat oven to 350°F. Bake bread as directed on cans.
  • 2 Meanwhile, in 12-inch nonstick ovenproof skillet, cook sausage over medium-high heat until no longer pink. Use slotted spoon to remove sausage from skillet. Drain all but 1 tablespoon drippings from skillet. Add bell peppers to skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender. Remove skillet from heat. Reserve 2 tablespoons of the bell pepper. Return sausage to skillet with remaining bell pepper.
  • 3 Cut 1 1/2 of the baked French loaves into 1/2-inch slices. Arrange slices in circular pattern on top of sausage mixture. (Reserve remaining bread for another use.)
  • 4 In large bowl, beat eggs, milk and salt with whisk until well combined. Pour egg mixture on top of bread mixture in skillet. Press bread firmly so all bread is soaked in egg mixture. Cover with foil. Refrigerate at least 8 hours but no longer than 24 hours.
  • 5 Remove from refrigerator and uncover 30 minutes before baking. Heat oven to 350°F.
  • 6 Bake 40 to 45 minutes or until eggs are baked through and bread is slightly golden around edges. Sprinkle with reserved red pepper and the parsley.
  • 1 Heat oven to 350°F. Bake bread as directed on cans.
  • 2 Meanwhile, in 12-inch nonstick ovenproof skillet, cook sausage over medium-high heat until no longer pink. Use slotted spoon to remove sausage from skillet. Drain all but 1 tablespoon drippings from skillet. Add bell peppers to skillet; cook over medium-high heat 3 to 5 minutes, stirring frequently, until tender. Remove skillet from heat. Reserve 2 tablespoons of the bell pepper. Return sausage to skillet with remaining bell pepper.
  • 3 Cut 1 1/2 of the baked French loaves into 1/2-inch slices. Arrange slices in circular pattern on top of sausage mixture. (Reserve remaining bread for another use.)
  • 4 In large bowl, beat eggs, milk and salt with whisk until well combined. Pour egg mixture on top of bread mixture in skillet. Press bread firmly so all bread is soaked in egg mixture. Cover with foil. Refrigerate at least 8 hours but no longer than 24 hours.
  • 5 Remove from refrigerator and uncover 30 minutes before baking. Heat oven to 350°F.
  • 6 Bake 40 to 45 minutes or until eggs are baked through and bread is slightly golden around edges. Sprinkle with reserved red pepper and the parsley.

EXPERT TIPS

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Expert Tips

Swap out the sausage for ground beef or ground chicken.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
470
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
265mg
265%;
Sodium
1210mg
1210%;
Total Carbohydrate
44g
44%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
24g
24%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
35%;
Calcium
15%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.