So easy and very tasty.
You can also do a Mexican version of this recipe
½ lb. ground breakfast sausage (turkey or pork)
1/4 c. chopped onion
½ t. dried oregano
Pinch of fennel
¼ t. red pepper flakes
4 slices French bread, cubed
½ red pepper, diced
½ t. dried parsley
4 eggs
1 c. low-fat evaporated milk
1 t. Dijon mustard
¼ t. pepper
½ c. shredded sharp cheddar cheese
½ lb. turkey chorizo (Jenni-O in the tub), healthier & less fat
1/4 c. chopped onion
4 slices French bread, cubed
½ red pepper, diced
2 Tbls. fresh cilantro
4 eggs
1 c. low-fat evaporated milk
1 t. Dijon mustard
¼ t. pepper
½ c. shredded Pepper Jack cheese
Brown sausage (or Chorizo) in a skillet with onion, oregano, fennel and red pepper flakes. Do not use oregano, fennel and red pepper flakes if using Chorizo.
When cooked through, remove with a spatula onto a plate lined with paper towel to absorb the grease. Set aside or refrigerate until ready to assemble.
Arrange bread cubes in the bottom of a greased 8x8-inch baking pan. Top with sausage or chorizo mixture, red pepper and parsley (or cilantro if using chorizo).
Whisk together eggs, milk, mustard and pepper; pour evenly over sausage mixture. Cover tightly with foil and refrigerate overnight.
Bake, covered, at 350 degrees for 55 minutes. Uncover; sprinkle with cheese and bake for an additional 5 minutes, until cheese is melted.
Serves 4-6