1 onion, chopped

1/2 red and green bell pepper, chopped

1 loaf egg or other hearty bread, sliced (day old is fine)

4 C. shredded cheese, any kind (a mixture is fine)

6 eggs, beaten

3 C. milk

1 T. Dijon mustard

1 tsp. salt

1/2 tsp. ground cayenne pepper

2 medium tomatoes, sliced

1/3 C. grated Parmesan cheese

 

Grease a 9×13-inch (23x 33-cm) baking dish. Remove the sausage meat from the casing into a skillet. Add onions and peppers and cook over medium heat, stirring, until the sausage is lightly browned and the onions are softened. Set aside. Place a layer of bread slices into the prepared baking dish, cutting them so that they cover the bottom completely. Sprinkle with half of the cooked sausage mixture, then one-third of the shredded cheese. Now add a second layer of bread slices, the remaining sausage mixture, and another one-third of the shredded cheese. Finally, add a third layer of bread and all the remaining shredded cheese. In a bowl, beat together eggs, milk, mustard, salt and cayenne. Pour over the layers in the baking dish and cover with plastic wrap. Refrigerate for at least 6 hours or overnight. When you’re ready to cook, remove the plastic, arrange the tomato slices on top and sprinkle with Parmesan cheese. Bake at 350 degrees F (180 degrees C) for 50 to 60 minutes, until puffed in the middle and a knife poked into it comes out clean

 

Yield:

Calories:

Fat:

Fiber: