Ingredients
¾lbuncooked sausage,casings removed
1tspdried rosemary,optional
2bell peppers,diced, any color preferred
1cupmushrooms,sliced
1cupfresh spinach
½mediumyellow onion,diced
1tspgarlic,minced
salt and fresh ground black pepper
4slicesbread,day-old, any kind preferred
10largeeggs
½cupmilk
½cupshredded cheese
Preparation
Set a large skillet over medium heat and coat it with nonstick spray. Place sausage in the skillet and begin to break it up with a spatula or fork. Stir in the rosemary and brown the sausage for about 6 to 7 minutes.
Meanwhile, set a second skillet over medium heat and coat it with nonstick spray. Add the peppers, mushrooms, spinach, onion, garlic, and a sprinkle each of salt and pepper.
Begin stirring and cooking the veggies down for about 6 to 8 minutes until tender.
Set sausage and veggies aside.
Generously grease a 9×13-inch baking pan. Break the bread into pieces and place them in the pan in an even layer.
In a large bowl, whisk the eggs, milk, and ¼ cup shredded cheese together. Pour half of this egg mixture over the bread. Top with the sausage and vegetables, then the remaining egg mixture and remaining cheese.
Add a sprinkle of salt and pepper on top.
Cover casserole with plastic wrap or aluminum foil and refrigerate for 2 hours or overnight or up to 1 day. Allow it to come to room temperature before baking.
Preheat the oven to 375 degrees F. Bake the casserole, uncovered, for about 40 to 45 minutes until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean.
Allow to cool for 10 minutes, then slice and serve. Enjoy!
