This is exactly what you need to make one weekend this fall.
This is my breakfast casserole with pumpkin bread and sausage baked right in.
This little recipe is simple to make, feeds a crowd, can be assembled the day before, and has all the flavors of the season.
Friends, your November needs it. Trust me.
This recipe serves six to eight.
1 loaf of pumpkin bread, torn into pieces (use homemade minus the frosting or store bought)
1 pound of breakfast sausage, browned and crumbly (I used Owen’s)
6 eggs, lightly scrambled
2 cups of milk
1 teaspoon cinnamon
Preheat your oven to 350 degrees.
Grease (I used Pam) a 9×13 casserole dish.
Take your torn pumpkin bread and place it down in your casserole dish. Next, place your browned sausage down over the bread. Set aside.
In a bowl, whisk together your eggs, milk and cinnamon. Pour this egg mixture down over your bread and sausage.
At this point, you could cover and refrigerate overnight or you could immediately pop it in the oven.
This casserole bakes uncovered about 55 to 60 minutes.
Remove from oven and allow to sit about five minutes before cutting into squares and serving.
Pumpkin bread and breakfast sausage all baked together is just so darn good.