Ingredients
1lbbreakfast sausage,casings removed, crumbled
8scallions,chopped, white\light green parts and dark green parts divided
1red bell pepper,seeded and diced, divided
8cupsspinach,fresh, packed
4large eggs
1tspkosher salt
2tspgarlic powder
2cupswhole milk
nonstick cooking spray,for greasing
8cupswhite bread,day-old country
2cupscheddar cheese,shredded, divided
½cupchicken stock
½cupheavy cream
Preparation
Add the breakfast sausage to a large nonstick skillet over medium heat.
Cook, breaking up with a spatula until no longer pink, 7 to 8 minutes.
Add the white and light green scallions, 1/2 of the bell pepper, and ½ of the spinach.
Sauté for 2 minutes, until the spinach is wilted, then add the rest of the spinach and continue cooking until wilted.
Remove the pan from the heat and let cool.
In a medium bowl, whisk together the eggs, salt, and garlic powder. Add the milk and whisk to incorporate.
Grease a 9 x 13-inch glass baking dish with nonstick spray.
Add the cubed bread to the baking dish.
Sprinkle 1 cup of shredded cheese over the bread, then evenly spread the sausage mixture on top.
Pour the egg mixture over the sausage mixture.
Cover the baking dish with plastic wrap and refrigerate for at least 1 hour, or overnight.
Preheat the oven to 375 degrees F.
In a liquid measuring cup or small bowl, combine the chicken stock and heavy cream.
Pour over the chilled bake. Sprinkle the remaining cup of cheese and remaining bell pepper over the top.
Cover with foil and bake for 45 minutes, then uncover and bake for another 15 to 20 minutes, until the custard is set and the cheese is golden brown.
Remove from oven and let cool for 15 minutes.
Garnish with the dark green scallions, then slice and serve.
