Deer Camp Breakfast Bake

​DEER CAMP BREAKFAST BAKE
This hearty casserole is a simple solution to a perennial camp problem. Everyone wants the comfort and calories of a big breakfast before heading out, but few of us want to sacrifice precious sleep to get up and cook. After decades of going out hungry or bumbling in the dark kitchens, I arrived at a solution: make Deer Camp Breakfast Bake beforehand. You can eat it cold in a pinch, but it’s best reheated in the oven or microwave.
1 red bell pepper
I loaf of stale French bread, sliced into rounds
1 pound bulk breakfast sausage
1 onion, sliced
Salt and pepper to taste
1 dozen eggs, beaten
2 cups of cheese, grated (I used cheddar, brie, parmesan, Gouda, and asiago)
I loaf of stale French bread, sliced into rounds
3 cups of whole milk
1 dozen eggs, beaten
1 teaspoon dry mustard
Sriracha sauce
 

1. Preheat oven to 375 degrees.
2. Grease one large (roughly 11 x 15) baking dish. Place bread rounds in baking dish.
3. Roast red pepper on stovetop or grill until charred on outside.  Allow to cool. Run under cold water to remove skin. Seed and roughly chop. You can also skip roasting and add the pepper—fresh and chopped—to step 4.
4. Brown sausage; add onion cook until brown. Add red pepper. Add salt and pepper.
5. Beat together eggs and milk; add mustard. You may want to add salt and pepper again if you like things well flavored.
6. Add sausage-vegetable mixture and egg-milk mixture to baking dish. Top with cheese.
7. Top with Sriracha sauce; bake until firm and brown on top—about 45 minutes.