Layers of fluffy eggs, savory sausage, and wholesome pumpkin bread, all kissed with the subtle richness of olive oil, come together in this satisfying morning meal. Each bite is a comforting blend of flavors, with the sweetness of pumpkin bread balancing the savory elements perfectly. Whether enjoyed leisurely on a lazy weekend morning or prepared ahead for busy weekday mornings, this breakfast casserole is sure to become a family favorite.

I N G R E D I E N T S :

• 8 slices of pumpkin bread, cubed
• 8 large eggs
• 1 cup milk (dairy or plant-based)
• 1/4 cup Rocky Mountain Olive Oil Wild Mushroom & Sage Infused Olive Oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 lb cooked breakfast sausage, crumbled
• salt and pepper, to taste
• 1/2 cup shredded cheese (cheddar or mozzarella)
• chopped green onions

I N S T R U C T I O N S :

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with olive oil or cooking spray.
2. Arrange the cubed pumpkin bread in an even layer in the prepared baking dish.
3. In a large mixing bowl, whisk together the eggs, milk, Wild Mushroom & Sage Olive Oil, cinnamon, nutmeg, cloves, salt and pepper until well combined.
4. Pour the egg mixture evenly over the pumpkin bread cubes in the baking dish.
5. Sprinkle the crumbled sausage evenly over the top of the egg mixture.
6. Sprinkle the shredded cheese over the sausage layer.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.
8. After 25-30 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the casserole is set and the top is golden brown.
9. Remove from the oven and let the casserole cool for a few minutes before serving.
10. Top with green onions before serving.