As a mother of six, Jancey Smith of Princeton, Ind., knows how to make a hearty, home-cooked meal for a big bunch. Enter, the Sunrise Square, a bright, cheesy breakfast casserole to end all breakfast casseroles.
With a bit of her midwest flair and her resourcefulness to feed many grumbling tummies, Smith created a casserole dish designed to suit everyone; from the picky eaters to those with a more refined palate. Smith also wanted to make sure she wasn’t going to be stuck in the kitchen all day.
“Throw it in a bowl, throw it in a pan and throw it in the oven,” says Smith of this dish.
But don’t feel like you have to stick to the recipe for this casserole. The beauty of this kind of dish is its flexibility. For a kick, try adding jalapeño peppers and some hot sauce, or for more of breakfast’s finest, add crisp bacon and potatoes. The options for making Sunrise Squares your own are endless.
Servings: 6 to 8
Level of Difficulty: Easy
prep Time: 15 to 20 minutes
Cook Time: 30 to 40 minutes
1 roll country sausage, ground
2 slices bread
6 whole eggs, beaten
2 cups milk
1 whole red pepper, diced
1 whole green pepper, diced
1/2 teaspoon salt
1/2 teaspoon dry mustard
8 ounces shredded cheese
1. Preheat oven to 350 degrees F.
2. Brown sausage in a skillet and drain the fat.
3. Grease a 11-by-7-inch baking tray, and spread bread on bottom.
4. Top with sausage, peppers, and cheese.
5. Dice red and free bell peppers.
6. In medium bowl, mix eggs, milk and mustard.
7. Pour mixture over casserole.
8. Bake 30 to 40 minutes. Let stand 5 minutes.
9. Cut into squares and serve.
Recipe courtesy of Jancey Smith, 2013.