Ingredients
1 pound bulk Italian sausage1 pound baby portobello mushrooms, quartered1 large onion, chopped1 medium sweet red pepper, chopped1 medium green pepper, chopped2 garlic cloves, minced2 packages (6 ounces each) fresh baby spinach8 slices Italian bread (1 inch thick)12 large eggs1 cup 2% milk1 teaspoon Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg4 cups shredded Italian cheese blend
Preparation
In a large skillet, cook sausage, mushrooms, onion, peppers and garlic over medium heat until meat is no longer pink; drain and set aside.
In a large skillet coated with cooking spray, saute spinach until wilted. Place bread on a baking sheet. Broil 2-3 in. from heat for 1-2 minutes or until lightly browned. Transfer to a greased 13x9-in. baking dish.
In a large bowl, combine eggs, milk, Italian seasoning, salt, pepper and nutmeg. Layer sausage mixture and spinach over bread; pour egg mixture over top. Sprinkle with cheese; cover and refrigerate overnight.
Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
