½ lb. turkey breakfast sausage (four 2-ounce links), casing removed
2 medium onions, chopped (2 cups)
1 medium red bell pepper, seeded and diced (1½ cups)
12 large eggs
4 cups 1% milk
1 tsp. salt, or to taste
Freshly ground pepper to taste
7 slices whole-wheat country bread, cubed with crusts removed (6 cups)
1 Tbsp. Dijon mustard
1½ cups grated Swiss cheese (4 ounces)
Pavillion™ Rectangular Deep Dish Baker
Princess Heritage® Stainless Steel Nonstick
10” Skillet w/Lid
Coat baker with cooking spray. Cook sausage in nonstick skillet over medium heat, crumbling with a wooden spoon until lightly browned, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Add onions and bell pepper to skillet and cook until softened, stirring often, 3 to 4 minutes. Whisk eggs, milk, salt and pepper in a large bowl until blended. Spread bread on bottom of prepared baker. Scatter sausage and onion mixture evenly over bread. Brush with mustard and sprinkle with cheese. Pour in egg mixture. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350ºF. Bake uncovered, until puffed, lightly browned and set in the center, 55 to 65 minutes. Let cool for 5 minutes before serving. Serves 12.
