Cabibbo’s Asiago Black Pepper Bread Brunch Bake

Just before the holidays, this recipe for “Cabibbo’s Asiago Black Pepper Bread Brunch Bake” appeared in the weekly Dane County Farmers’ Market e-Newsletter. It was perfect timing, as I was soon to immerse myself in a work-free week of lazy mornings, and hot, glutenous breakfasts.

This is a great breakfast option if you’re serving a crowd. You can assemble it the night before, and simply pop it in the oven in the morning. That means less time it the kitchen for you, and more time enjoying time with friends. The resulting brunch bake is hearty, fluffy and flavorful.

Cabibbo’s is a popular vendor at the Dane County Farmers’ Market. I’m particularly fond of their hazelnut chocolate chip biscotti. The Asiago Black Pepper Bread is delightful in this dish, but you could certainly swap it out for other kinds of bread (same goes for the cheese).

Cabibbo’s Asiago Black Pepper Bread Brunch Bake (from Cabibbo’s Bakery via the Dec. 22 Dane County Farmers’ Market e-Newsletter)
½ cup scallions
4 cups fresh spinach
1 pound sausage broken into medium chunks
1 large red pepper, chopped
1 cup sliced mushrooms
7 eggs
2 ½ cups milk (2%)
½ cup skim milk
1 loaf Cabibbo’s Asiago Black Pepper Bread cut into large chunks
1 ½ cups Monterey Jack cheese (shredded)
cooking oil

Coat a skillet and a 9 x 13 baking dish with cooking oil.

Sauté scallions, red pepper, and mushrooms for around 4 minutes. Add sausage and spinach. Cook until sausage is browned.

Whisk eggs with milk.

In the baking dish, layer half the bread, half the egg mixture, and half the sausage/vegetable mixture. Repeat the layers. Press down on the mixture to be sure all the bread gets soaked. Set aside for at least 20 minutes. (It can be prepared a day ahead and refrigerated.)

Preheat oven to 350 degrees.

Sprinkle with Monterey Jack just before baking. Bake for 40 minutes to an hour. It should be golden brown and puffy when done. Let cool five minutes before serving.

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