1 (7 oz.) jar roasted red bell peppers, drained and chopped
1 loaf Italian bread, cut into 1-inch cubes (about 8 cups)
2 cups shredded sharp
6 large eggs
1 1/2 cups 1% milk
How to Make It
Preheat oven to 325°. Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add onions, zucchini, salt and pepper. Sauté for 4 minutes. Stir in roasted peppers; drain and cool.
Spread 4 cups Italian bread cubes in a lightly greased 13-by-9-inch baking dish. Top the layer of cubes with half of the sausage mixture and half of the cheese. Create another layer with remaining bread, sausage and cheese.
Whisk together eggs and milk. Pour egg mixture over cheese. Cover and chill for 8 hours. Bake, covered, for at least 1 hour or until bubbly and hot.
This was good BUT it needed too much "twiking"! I halved the recipe & added mushrooms ,a combo of cheeses, had to add more egg mixture! I cooked it the hour recipe stated but then I uncovered it for additional 1/2 hour or it wouldn't have been thoroughly cooked!
We made this for our Italian Christmas brunch and it was good. Could use some more seasoning and maybe some mushrooms. I would say this is more on the lunch side than breakfast due to the peppers but very good.
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