- 16 ounces breakfast sausage
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- ½ red onion, diced
- 10 eggs, lightly beaten
- 3 cups low-fat milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground mustard
- 6 cups cubed dried whole grain bread
- 2 cups shredded cheddar cheese
- ½ pint cherry tomatoes, quartered
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Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.
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In large bowl, whisk together eggs, milk, salt, black pepper and ground mustard.
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Spray 9 x 13 baking dish.
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Evenly distribute 3 cups cubed bread on bottom of baking dish. Sprinkle with 1 cup cheese, half of ground sausage/vegetable mixture and quartered tomatoes. Repeat layers.
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Pour egg mixture evenly over layers.
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Cover and refrigerate overnight or bake immediately.
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Preheat oven to 325°F. Bake uncovered for 55-60 minutes, or until eggs are set.
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Serve warm with a side of fresh fruit and a steaming mug of coffee.
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Check out these other Breakfast Recipes.
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Need some more great recipes? Head over to our friends at the Wheat Foods Council! Or would you like to learn more about where your food comes from? Take a tour of a western Kansas wheat farm with Jason Ochs!