Fire and Ice Brunch Bake
Ignite your taste buds with the Fire and Ice Brunch Bake, a bold and savory casserole that perfectly balances heat and creaminess. This baked delight is loaded with spicy Italian sausage, vibrant bell peppers, and a hint of jalapeño for a fiery kick, while a luscious blend of ricotta, mozzarella, and sharp cheddar cheeses brings a cooling richness to every bite. Cubed sourdough bread soaks up the flavors of a seasoned egg mixture infused with smoked paprika, creating a satisfying, fluffy texture. Ideal for weekend gatherings or a special holiday brunch, this make-ahead dish bakes to golden perfection in just 40 minutes. Garnished with fresh chives and parsley for a herby finish, this crowd-pleasing recipe is both comforting and unforgettable.
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Recipe Information
Ingredients
- 1 pound spicy Italian sausage
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 fresh jalapeño, minced (seeds removed for less heat)
- 6 large eggs
- 1 cup whole milk
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups sourdough bread, cubed
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a large skillet, heat the tablespoon of olive oil over medium heat. Add the spicy Italian sausage, breaking it apart with a wooden spoon, and cook until browned and fully cooked, about 7-8 minutes. Remove the sausage from the pan and set aside.
In the same skillet, add the diced red and green bell peppers and minced jalapeño. Sauté until the vegetables soften, about 5 minutes, then set them aside with the sausage.
In a large mixing bowl, whisk together the eggs, milk, ricotta cheese, smoked paprika, salt, and black pepper until smooth.
Gently fold in the cooked sausage, sautéed vegetables, shredded mozzarella, shredded cheddar, fresh chives, and parsley.
Add the cubed sourdough bread to the mixture and stir until the bread is evenly coated in the egg mixture. Let the mixture sit for about 5 minutes to allow the bread to absorb some of the liquid.
Transfer the mixture into the prepared baking dish, spreading it out evenly. Sprinkle a little extra shredded cheese on top for a golden crust, if desired.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the center is set. To test doneness, insert a knife into the center — it should come out clean when the dish is fully cooked.
Let the casserole rest for 5-10 minutes before serving. Garnish with additional fresh herbs if desired. Serve hot and enjoy your flavorful Fire and Ice Brunch Bake!
Nutrition Facts
Calories |
5020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.0 g | 329% | |
| Saturated Fat | 112.4 g | 562% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 1865 mg | 622% | |
| Sodium | 12581 mg | 547% | |
| Total Carbohydrate | 380.8 g | 138% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 43.2 g | ||
| Protein | 288.2 g | 576% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 3489 mg | 268% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2404 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
