Italian Brunch Casserole {recipe swap}

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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