Shelly's Recipe

ITALIAN BRUNCH CASSEROLE

Category: Breakfast Casseroles

1 (8 oz) pkg sweet Italian sausage, casings removed and discarded
8 green onions, sliced
2 zucchini, diced
1 tsp salt
1/2 tsp garlic powder, pepper and basil
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 (16 oz) Italian bread loaf, cut into 1 inch cubes
2 cups shredded sharp cheddar cheese (I substitute with 5-cheese Italian blend)
6 large eggs
1 1/2 cups milk
Additional cheese for topping, optional

Cook sausage in a large skillet, breaking up to crumble; drain. Add green onions and next 3 ingredients. Saute 4 minutes or until vegetables are tender. Stir in roasted red peppers and seasonings. Drain and cool.

Spread 4 cups bread curbs in a lightly greased 13x9 inch baking pan. Top with half the sausage mixture and cheese. Repeating layering. Beat eggs and milk. Pour mixture over bread. Cover and overnight.

Next morning, allow casserole to rest at room temperature at least 30 minutes before heating oven to 325. Bake for 50 minutes and then sprinkle with additional cheese. Return to oven and finish baking for another 10 to 15 minutes or until hot, bubbly and cheese has melted. Serves 8