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As a mother of six, Jancey Smith of Princeton, IN, 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 either. Says Smith, "Throw it in a bowl, throw it in a pan and throw it in the oven."
But don't feel like you have to stick to just one recipe for this casserole. The beauty of this kind of dish is its flexibility. For a kick, try adding jalapeño ppeppers and some hot sauce, or for more of breakfast's finest, add some crisp bacon and potatoes. The options for your very own Sunrise Squares are endless.
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 350ºF
2. Brown sausage in a skillet and drain the fat.
3. Grease 11x7 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 30-40 minutes. Let stand 5 minutes.
9. Cut into squares and serve.
Makes 6-8 servings.
Recipe courtesy of Jancey Smith, 2013.
Inspired by the movie Julie and Julia and encouraged by her family, Jancey Smith began blogging and writing food columns over two years ago. By day she is a graphic designer and print coordi