Cubed pumpkin bread soaks up eggs and milk in this breakfast casserole with sausage and Sage Infused Olive Oil. It’s sweet and savory in the same forkful, which settles at least one brunch debate.

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 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, 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.

N U T R I T I O N A L   I N F O :

Estimated per serving: 486 calories • 17g protein • 38g carbs • 30g fat • 473mg sodium

Based on 8 equal servings, whole milk, cheddar, pork breakfast sausage, and eight slices modeled from the store’s Perfect Pumpkin Bread recipe. Excludes salt and pepper added to taste.

Estimates may vary by ingredient brand and portion size.