Zucchini-Sausage Brunch Casserole - cooking recipe

Ingredients

5 -6 large Italian sausages (casings removed)
7 green onions, chopped (or use 1 medium yellow onion)
1 tablespoon minced fresh garlic (or to taste)
2 medium zucchini, diced
1 (7 ounce) jar roasted red peppers, drained and chopped
seasoning salt (or use white salt)
black pepper
Italian bread (cut into 1-inch cubes)
2 1/2 cups shredded cheddar cheese
7 large eggs
1 1/2 cups half-and-half cream (or use full-fat milk)
grated parmesan cheese (any amount desired)

Preparation

Grease a 13 x 9-inch baking dish.
In a skillet cook the sausage meat until no longer pink; drain fat.
Add in the onions, garlic, zucchini; sate until the veggies are tender (about 4 minutes) season the mixture with seasoned salt or white salt and black pepper.
Add in the chopped roasted red bell peppers; cool slightly.
Spread about 4 cups bread cubes in the greased baking dish.
Top with HALF of the sausage mixture then HALF of the shredded cheese.
Repeat with remaining bread cubes, then remaining sausage and then remaining cheddar cheese.
In a bowl whisk together eggs with half and half cream; pour the egg mixture over the casserole.
Cover and chill for 8 hours.
Before baking sprinkle grated parmesan cheese on top.
Bake covered in a 325 degree oven for about 50-60 minutes or until hot and bubbly.