Ingredients
The following ingredients have 4 Servings
- 1 pound breakfast sausage (cooked and drained)
- 1 small yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced or pressed)
- 1/2 teaspoon salt (plus more to taste (I used 1 teaspoon))
- 1/2 teaspoon pepper
- 6 slices whole wheat sandwich bread (toasted and cubed - each slice cubed into 9 pieces (whatever bread you have on hand is fine))
- 1 (8 oz) block colby-jack cheese (shredded and divided (whatever you have on hand is fine) more to taste, I used more on top)
- 6 large eggs
- 2 cups skim milk (whatever you have on hand is fine)
- Green onions (for topping)
Instruction
- Grease a 9x13 inch baking pan with cooking spray. Set aside.
- Cook sausage in a large non-stick sauté pan, breaking it up as you go, over medium heat, until the sausage has cooked through.
- Drain WELL and set aside to cool.
- Cook onion, peppers, garlic, salt, and pepper, in the same large non-stick sauté pan over medium heat, until the peppers are tender and cooked to your liking.
- Taste and re-season, if necessary.
- Drain WELL and set aside to cool slightly.
- Add toasted and cubed bread, cooled breakfast sausage, cooled peppers/onions, and 4 oz shredded cheese into the prepared pan.
- Stir to combine.
- In a large bowl, whisk together eggs and milk until the mixture is fully combined.
- Pour mixture evenly over the bread/sausage, etc. mixture in the pan. (No need to stir.)
- Cover with saran wrap and store in the fridge overnight (or at least 8 hours).
- Preheat oven to 375 degrees F (let the casserole sit at room temperature while oven is preheating).
- Remove saran wrap from casserole, top with remaining 4 oz cheese, then cover with tin foil (that’s been greased with cooking spray) .
- Bake in preheated oven for 60-75 minutes.
- Uncover, then bake an additional 15 minutes (if necessary), or until the eggs have set and the cheese is melted.
- Let sit for 10 minutes.
- Serve with green onions and enjoy!
