Sausage and Egg Breakfast Casserole

Here's another winner breakfast casserole. It's a great, bread based breakfast casserole. We had it for a breakfast for dinner night with sliced tomatoes and fruit salad. My family really liked it and my kids didn't even notice the bell peppers, which they usually don't like. It makes a lot and the leftovers reheat really well. Win, win.

Sausage and Egg Breakfast Casserole

10 eggs
3 cups milk
1 teaspoon salt
1 loaf bakery French bread, torn into bite size pieces
1 green pepper, diced
1 red pepper, diced
1/2 cup chopped onion
2 cups shredded colby jack or cheddar cheese
12 oz reduced fat sausage, cooked and crumbled
1/2 teaspoon black pepper

Preheat oven to 325 degrees.

Spray a 9x13 (or just the size larger) baking dish with non-stick cooking spray. Combine eggs, milk, and salt in a bowl, set aside. Distribute half of the bread pieces in the baking dish. Sprinkle half of the following ingredients over the bread: green pepper, red pepper, onion, cheese, and sausage. Repeat layering again, beginning with bread. Sprinkle black pepper over the top. Pour the egg mixture over the casserole as evenly as possible. Bake for 60 minutes.

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