Ingredients
1
lb ground breakfast sausage, any flavor
1
red bell pepper, chopped
2
cups cremini or white mushrooms, sliced
2
teaspoons salt
pepper to taste
1
loaf (8 cups, 1-inch cubes) Italian bread, Ciabatta or Baguette (crusty bread)
1 1/2
dozen (18) large eggs
1
cup whole milk
1 1/2
cups cheddar cheese, shredded
Preparation
Heat oven to 375°F. Brown the sausage in a saute pan over medium heat for 3 minutes, breaking it into bite size pieces. Add the mushrooms, bell peppers, 1 tsp salt and pepper. Cook an additional 5 minutes. Let cool. Drain.
In a bowl, beat the eggs and milk. Add remaining salt and cheese; stir to combine.
Add the bread cubes and cooled sausage mixture to a greased 13×9-inch baking dish. Toss to combine.
Pour the egg mixture over the bread and sausage: press the bread mixture down gently to soak up some of the egg mixture.
Cover the dish with foil and bake for 30 minutes; uncover and bake an additional 20 minutes. Serve immediately.
