Caroline’s Breakfast Strata
1 package (1pound) breakfast style, spicy bulk sausage
1 large onion (for 1 cup chopped)
½ green bell pepper
½ red bell pepper
6 slices white or wheat loaf bread (for 4 cups cubed)
1 ½ cups low-fat milk
1 cup (already) shredded sharp cheddar cheese
salt and black pepper to taste.
Crumble the sausage into a nonstick, 12 inch skillet and begin cooking over medium-high heat. Stir frequently.
Add chopped onion stir while you chop peppers. Add peppers. Cook until the sausage is fully cooked. Drain grease. Set aside.
Tear or slice the bread into cubes. Spray a 2-inch deep 8 by 11 inch casserole dish that can go from refrigerator to oven. Put the bread cubes into the dish. Sprinkle the reserved sausage mixture evenly over the bread.
Whisk the eggs and milk until well-combined. Pour the egg mixture evenly over the sausage. use a fork to press the sausage and bread into the milk mixture until all of the bread is noist. Sprinkle the cheese evenly on top. Cover with plastic wrap or foil and refrigerate 4 hours or overnight.
To cook: preheat the oven to 375. bake, uncovered, for 40-45 minutes or until lightly brown and puffy and eggs have cooked through. Let stand 10 minutes.