- 1 loaf day-old Italian or French bread, cubed (I used half a loaf of Italian bread. You may also use a whole grain bread for more fiber)
- 1 pound lean pork or turkey bulk breakfast sausage - mild or spicy
- 1 small onion, chopped
- 1 medium green or red bell pepper, chopped
- 4 large eggs
- 1 3/4 cups low-fat milk
- 1 1/2 cups shredded cheese
- Salt and pepper to taste
Spray a 7x11 baking dish with cooking spray, or grease with butter. Set aside.
In a skillet or frying pan, cook and crumble the sausage for 5 minutes. Add the chopped onion and bell pepper and cook 5 to 7 minutes more until the vegetables are softened and the sausage is no longer pink. Remove from heat.
In a medium mixing bowl, beat the eggs and milk together. Season with salt and freshly ground pepper.
Slice bread thickly and cut it into cubes, then spread in the bottom of the baking dish. Cover bread with sausage mixture, then pour the egg over it. Sprinkle cheese over the top of the bread-sausage-egg mix; then cover and refrigerate for 2-12 hours.
When ready to bake, place into a 350-degree oven for 45 minutes to an hour, or until eggs are set and a toothpick inserted into center comes out clean.
Nutrition Facts-- Servings: 6-8 • Size: 1 slice, palm-sized • Calories: 292 • Fat: 7.8 g • Carbs: 25.2 g • Fiber: 1.4 g • Protein: 29.4 g • Sugars: 4.6 g