Italian Breakfast Casserole
Preheat oven to 325 degrees.
Remove and discard casings from sausage & cook in a large skillet over medium heat, stirring until sausage is done and crumbled.
When sausage is no longer pink, drain.
Add green onions, zucchini, salt & pepper to skillet.
Saute 4-5 minutes or until vegetables are tender.
Stir in roasted bell peppers.
Drain mixture & cool.
In a 13×9″ lightly greased baking dish, spread 4 cups of bread cubes.
Top with half of sausage mixture and cheese.
Repeat with remaining bread, sausage & cheese.
Whisk together eggs and milk.
Pour mixture over the bread.
Cover and chill for 8 hours or over night.
Bake covered for 1 hour or until bubbly and hot.
Move over eggs & bacon. We’ve got something leaner. You’ll get off to the right start with this decadent Italian Breakfast Casserole. It’s a wonderful Sunday brunch dish you can prepare well ahead of time for added convenience.