Breakfast Casserole (Sausage and Pepper Strata)

We used to make this a lot for holiday breakfasts -- like at Christmas, Easter, or Mother's Day. The recipe is originally from the Applehood and Motherpie Cookbook although I've changed it up a little bit.  

Breakfast Casserole (aka Sausage and Pepper Strata)

1 pound bulk pork sausage

¾ - 1 loaf homestyle buttertop wheat bread

Soft butter (approximately ½ cup)

3 - 4 cups shredded sharp Cheddar cheese

5 eggs, beaten slightly

2 cups milk

3/4 tsp. dry mustard

1 small green pepper, chopped

Brown sausage. Drain and set aside. Butter one side of each slice of bread; cut or tear bread into 1-inch size cubes.

Spray 13” x 9” pan with non-stick cooking spray. Cover the bottom of the pan with enough bread cubes to completely cover bottom. Sprinkle half the cheese on top of the bread cubes. Cover with sausage. Place remaining bread cubes on top of sausage, using additional bread slices if necessary for even coverage. Top with remaining cheese.

Combine eggs, milk and dry mustard. Pour over all the layers in pan. Cover and refrigerate for several hours or overnight.

Before baking, sprinkle top with chopped green peppers. Bake uncovered at 350 degrees for approximately one hour or until golden brown and set.

Note: Must do ahead. Yield 4 – 6 servings.