Artesano Potato Bread Breakfast Casserole Recipe
Made with Sara Lee Artesano Potato Bread, this breakfast casserole is perfect for St. Patrick’s Day – or any day!
- 30+ Minutes
- 10-12 slice Sara Lee® Artesano™ Potato Bakery Bread, cubed
- 5 eggs
- ¼ cup milk
- ¼ pound corned beef, chopped
- 1 red pepper, chopped
- 3 green onions, chopped
- 1 teaspoon hot sauce, optional
- ½ teaspoon paprika
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup Irish Cheddar cheese, shredded
- ½ cup Cheddar, shredded
Preheat oven to 350˚F. Place bread cubes in 9x13 baking dish.
Whisk eggs and milk in a bowl. Add corned beef, red pepper, green onion, hot sauce, paprika, salt, black pepper and Irish Cheddar. Stir to combine.
Pour mixture over bread cubes and gently toss. Top with Cheddar cheese and bake for 35-40 minutes, or until eggs are set and cheese is bubbling.