Italian Brunch Casserole
1 (16-ounce) Package sweet Italian sausage
1 Cup of sliced green onions (about 8 onions)
1 Zucchini, diced (about 3 cups)
1 Jar (7 oz.) roasted red peppers, drained and chopped
1 Loaf of Italian bread, cut into 1-inch cubes (about 8 cups)
2 Cups sharp cheddar cheese, shredded
8 Large eggs
1 ½ cups of milk (I used fat free half and half)
Salt & Pepper, to taste
Remove and discard casings from sausage. Cook sausage in a large skillet until meat crumbles and is no longer pink; drain sausage on paper towels.
Add green onions and zucchini to skillet and sauté for 5-7 minutes or until veggies are tender. Stir in roasted red peppers and sausage. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13x9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage/veggie mixture and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill overnight (or 8 hours).
Bake, covered, at 325* for 1 hour or until bubbly and hot.
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