- 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
- ½ pint cherry tomatoes, quartered
Brown sausage with diced bell peppers and onion over medium-high heat, until no longer pink in large skillet.
In large bowl, whisk together eggs, milk, salt, black pepper and ground mustard.
Spray 9 x 13 baking dish.
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.
Pour egg mixture evenly over layers.
Cover and refrigerate overnight or bake immediately.
Preheat oven to 325°F. Bake uncovered for 55-60 minutes, or until eggs are set.
Serve warm with a side of fresh fruit and a steaming mug of coffee.
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!