Halloween Breakfast – Italian Pumpkin Strata

This can be made the night before, put in the fridge, then popped into oven… what a great idea for a holiday breakfast!

Needless to say, it could also be used for lunch or dinner!

If you are all pumpkinned out, try substituting  squash, but you’ll have to cook them first, then puree – no skins – so that will take a bit more work.

INGREDIENTS

1 tablespoon vegetable oil
1 pound sweet Italian sausage, casings removed
1 small onion, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
2 cloves garlic, finely chopped
12 cups (about 1 pound loaf) 1 1/2-inch cubes Italian or French bread
2 cups (8 ounces) shredded mozzarella cheese
2 cans (12 fluid ounces each) NESTLÉ® CARNATION® Evaporated Milk
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
4 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried marjoram, crushed

INSTRUCTIONS

Preheat oven to 350° F.

Grease 13 x 9-inch baking pan.

Heat oil in large skillet over medium-high heat.

Add sausage, onion, bell peppers and garlic.

Cook, stirring to break up sausage, for 7 to 10 minutes or until sausage is no longer pink; drain.

Combine bread cubes, cheese and sausage mixture in a large bowl.

Beat evaporated milk, pumpkin, eggs, salt, pepper, oregano, basil and marjoram in medium bowl.

Pour over bread mixture, stirring gently to moisten bread.

Pour into prepared baking pan.

Bake for 30 to 35 minutes or until set. Serve warm.

Tink

*When I dream, I cook and bake like an artist!*