Ingredients:
- 4 cups cubed crusty bread
- 1 tsp. olive oil
- 1 lb. ground pork sausage
- 1 tsp. dried rosemary or Italian seasoning
- 3/4 cup chopped yellow onion
- 2 garlic cloves, minced
- 2 cups chopped bell peppers
- 1 cup sliced mushrooms
- 1 cup roughly chopped fresh spinach
- 12 large eggs
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 2/3 cup milk or half-and-half
- 1 cup shredded cheddar cheese
Directions:
- Grease a 9-by-13-inch or any 3-to-4-quart oven-safe dish. Arrange bread cubes in an even layer in bottom of pan.
- Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning and break up the sausage into bite-size pieces with a wooden spoon or rubber spatula as it begins to cook.
- Add onion, garlic, peppers, mushrooms and spinach and cook until everything has slightly softened and sausage is mostly cooked through, about 5 to 6 minutes.
- Remove sausage and vegetable mixture from heat and spread in an even layer on top of bread.
- Whisk the eggs, salt, pepper, milk and cheese together. Evenly pour over sausage mixture. Top casserole with more salt and pepper to taste.
- Cover casserole with aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.
- Preheat oven to 375 F. Bake the casserole, uncovered, until the top is golden, edges are crisp and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool for 10 minutes, slice and serve.
