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Italian Brunch Casserole
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8
cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Remove and discard casings from sausage. Cook sausage in a large
skillet, stirring until sausage crumbles and is no longer pink;
drain.
Add green onions and next 3 ingredients to skillet. Saut� 4 minutes
or until vegetables are tender. Stir in roasted bell peppers. Drain
and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch
baking dish. Top with half each of the sausage mixture and cheese.
Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and
chill 8 hours.
Bake, covered, at 325� for 1 hour or until bubbly and hot. |
