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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Pumpkin for breakfast? Sure, you betcha. Serve with fresh fruits. All of my family members are fresh fruits. Ingredients:
1 tbsp. vegetable oil |
1 pound sweet italian sausage, casings removed |
1 small onion chopped |
1/2 cup chopped green pepper |
1/2 cup chopped sweet red pepper |
2 cloves garlic. finely chopped |
12 cups (about a 1 pond loaf) 1 1/2 inch cubed italian or french bread |
2 cups shredded mozarella cheese |
3 cups 1/2 and 1/2 |
1 can (15 ounces) pure pumpkin |
4 large eggs |
1 tsp. salt |
1/2 tsp. ground black pepper |
1/2 tsp. dried oregano, crushed |
1/2 tsp. dried basil, crushed |
1/2 tsp. dried marjoram, crushed |
Directions:
1. Preheat oven to 350F. Grease 9x13 baking pan.
2. Heat oil in a large skillet. Add sausage, onion, bell peppers, and garlic. Cook, stirring to break up sausage, for 7-10 minutes, or until sausage is no longer pink. Drain.
3. In a large bowl, combine bread cubes, cheese, and sausage mixture. In a medium bowl, beat 1/2 & 1/2, pumpkin, eggs, spices, salt and pepper until well blended. Pour over bread mixture. Stirring gently to moisten bread.
4. Pour into prepared baking pan. Bake for 30-40 minutes or until set. Serve warm.
5. A tip from My Brother-in -law that would work nicely in this recipe, is to grease the pan with a strip of raw bacon.
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