Ingredients Jump to Instructions ↓

  1. 1/2 pound bulk mild pork sausage

  2. 1/2 pound bulk hot pork sausage

  3. 1 tablespoon butter or margarine

  4. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain or 1/2 pound leaf spinach

  5. 1 pound small zucchini, sliced

  6. 2 medium green bell pepper, sliced

  7. 1 medium onion, sliced

  8. 10 slices white bread

  9. 7 eggs

  10. 1 1/2 cups low-fat milk

  11. 1 teaspoon ground mustard

  12. 1 teaspoon salt

  13. 1/2 teaspoon pepper

  14. 2 cups shredded reduced-fat Cheddar cheese (8 ounces)

  15. 2 cups shredded mozzarella cheese (8 ounces)

Instructions Jump to Ingredients ↑

  1. Grease rectangular pan, 13x9x2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink; drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.

  2. Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended; pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.

  3. Heat oven to 325ºF. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in center comes out clean.


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