Ingredients
2 pounds bulk Italian sausage2 medium green peppers, coarsely chopped1 medium onion, chopped8 large eggs2 cups 2% milk2 teaspoons salt2 teaspoons white pepper2 teaspoons ground mustard12 slices bread, cut into 1/2-inch pieces1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry2 cups shredded Swiss cheese2 cups shredded cheddar cheese1 medium zucchini, cut into 1/4-inch slices
Preparation
In a large skillet, cook the sausage, green peppers and onion over medium heat until meat is no longer pink; drain. Meanwhile, in a large bowl, whisk the eggs, milk, salt, pepper and mustard. Stir in the sausage mixture, bread, spinach, cheeses and zucchini.
Transfer mixture to a greased 13x9-in. baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Uncover; bake 40-45 minutes longer or until a knife inserted in the center comes out clean.
